Chicken Roll with Roasted Beet Wedges
Appetizers • European
Description
Chicken Roll with Roasted Beet Wedges
Ingredients
- Poultry 1 piece
- Yellow Beets 1 piece
- Olive Oil 5 fl oz
- Feta cheese 10 oz
- Natural Yogurt 5 oz
- Shallot 10 oz
- Celery stalk 1 piece
- Orange Bell Peppers 10 oz
- Dill to taste
- Parsley to taste
- Mint to taste
- Parmesan Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Brown Sugar to taste
- Spices to taste
- Gelatin 0 oz
- Garlic 3 cloves
- Raw cane sugar 2 tablespoons
- Balsamic Vinegar 2 tablespoons
- Honey 0 oz
- Lime 1 piece
- Worcestershire Sauce 1 tablespoon
- Orange juice concentrate 0 fl oz
Step-by-Step Guide
Step 1
Wash the beet, peel it, sprinkle with salt, drizzle with olive oil, place in a baking sleeve, and bake in the oven for 1 hour at 390°F.
Step 2
Flatten the chicken, remove the meat from the legs and breasts, keeping the skin intact as much as possible.
Step 3
Prepare the marinade for the roll: 1 tablespoon of Worcestershire (can be substituted with soy) sauce, 3–4 tablespoons of olive oil, juice of half a lime, 1 tablespoon of honey, salt, pepper, garlic (crushed).
Step 4
Coat the inside of the roll with the marinade, let it marinate for 20 minutes, sprinkle with gelatin, roll it up, coat the outside with marinade as well, place in a baking sleeve, and tie with strips cut from the sleeve. Bake in the oven for 40 minutes at 390°F (i.e., it can be baked simultaneously with the beets on different levels, placing the roll in the oven 20 minutes after the beets have started baking).
Step 5
Chop the herbs (dill, mint, parsley, garlic) in a blender, add the walnut kernel, 2–3 tablespoons of olive oil, and lemon juice.
Step 6
Divide the sauce into 2 parts. Use one part of the green sauce, about the volume of one tablespoon, for making the white sauce with feta cheese. Adjust the remaining green sauce to taste by adding salt and pepper, grated parmesan. For the white sauce, use the blended herbs, add 250 grams of Serbian feta cheese, 100 grams of natural yogurt, and blend until smooth.
Step 7
When the beets and roll are ready, remove them from the oven and let them cool slightly. Meanwhile, sauté the shallots, bell pepper, and celery in olive oil until golden, add a little water, brown sugar (1–2 tablespoons), a bit of balsamic vinegar, some orange juice, and a little grated zest, and cook over low heat for about 15 minutes, stirring.
Step 8
Slice the roll while warm, as well as the beets; for each serving, a few wedges are needed, garnish with white and green sauces, shallots, ground sweet red pepper, and allspice berries, and drizzle with olive oil.
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