Another day, another way for me to consume beetroot.

I was looking for some mid-week meal inspiration for what to do with a vac pack of cooked beetroot and some leftover carrot batons, while keeping dinner light on calories and high in protein. I found a recipe that includes meatballs, which I substituted for the chicken breast I had available. Don’t skip the mint yogurt dressing as it really elevates this.

Based on this recipe from Olive Magazine.

chicken breast, chopped into fingers 250g
horseradish sauce 2 tbsp
garlic 2 cloves, crushed
red onion 1 small, sliced
olive oil 1 tbsp
cooked beetroots 250g, drained and cut into wedges
cooked carrot batons 75g
chickpeas 400g tin, drained and rinsed
mint a handful of leaves, chopped
fat-free natural yogurt 4 tbsp

Heat the oven to 220C/fan 200C/gas 7. Combine the chicken pieces, half the horseradish sauce and most of the garlic in a bowl using clean hands. Transfer to a medium baking tray with the onions. Drizzle over the olive oil and roast for 5 minutes.

Add the beetroots, carrots and chickpeas to the tray, season and toss together. Roast for another 10-15 minutes, or until the chicken is cooked through and the chickpeas are just crisp.

Blend most of the mint with the yogurt, the rest of the horseradish sauce and the remaining garlic, then season. Loosen with a little water if the mixture seems too thick. Spoon the yogurt sauce over the traybake and serve.