Cut Edgell Sliced Beetroot into 1cm strips and place in a small saucepan with honey, ginger, cornflour and reserved juice. Stir, heating for 1-2 minutes or until warmed through and juice has thickened. Set aside and keep warm.
Heat oil in a frypan, add chicken and cook for 2-3 minutes on each side or until cooked through and golden.
Serve chicken with hot beetroot salsa. Garnish with coriander and serve with yoghurt.