Everyday Meals

Crumbed Chicken With Hot Beetroot Salsa


A ginger infused hot beetroot salsa that is delicious with cooked chicken or fish.

Prep time:15 mins

Cook time:6 mins

Serves: 4


  • 425g can Edgell Sliced Beetroot, drained, reserving ¼ cup juice
  • 2 tablespoons honey
  • 1 teaspoon finely chopped fresh ginger
  • 1 teaspoon cornflour
  • 1 tablespoon oil
  • 8 crumbed chicken tenderloins
  • Fresh coriander, for garnish
  • Natural yoghurt, for serving


Step 1

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.

Step 2

Heat oil in a frypan, add chicken and cook for 2-3 minutes on each side or until cooked through and golden.

Step 3

Serve chicken with hot beetroot salsa. Garnish with coriander and serve with yoghurt.

Tasty Tip!

Serve with a crisp green salad or steamed fresh baby beans for a complete meal.

Crumbed Chicken With Hot Beetroot Salsa
User rating:
  • 3

Featured in this recipe

  • Sliced Beetroot 425g

    Sliced Beetroot 425g

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