Ingredients

• 4 beetroot bulbs, ends trimmed
• 1 large red onion, cut into wedges, leaving base intact
• Olive oil spray
• 3 single chicken breast fillets
• 3 navel oranges, peeled, white pith removed
• 60ml (1/4 cup) fresh orange juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Dijon mustard
• 100g Greek feta, thinly sliced
• 1/2 cup fresh continental parsley leaves

Method

• Step 1 Preheat oven to 200°C. Place the beetroot on a baking tray. Bake in oven for 30 minutes. Add the onion to the baking tray and bake for a further 30 minutes or until the beetroot is tender when pierced with a skewer. Remove from oven and set aside for 15 minutes to cool. Wearing rubber gloves to avoid staining your hands, peel the beetroot and cut into wedges.
• Step 2 Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with olive oil spray. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and set aside for 5 minutes to rest. Cut into 1cm-thick slices across the grain.
• Step 3 Holding 1 orange over a bowl to catch any juice, cut either side of the white membrane to remove segments. Repeat with remaining oranges. Whisk together the orange juice, extra virgin olive oil and mustard. Season with salt and pepper.
• Step 4 Divide the beetroot, onion, chicken, orange segments, feta and parsley among serving plates. Drizzle over the orange dressing to serve.