Roasted beets with cold chicken salad

If I had to choose a favourite vegetable based only on colour, beet would be the absolute choice with its amazing purpleness. Besides its extremely healthy and there's a huge variety of dished you can make of it.

Serves 2

The beets

• 4-5 pieces of beet roots, middle sized
• salt and pepper
• a handful of thyme
• red balsamic vinegar
• water

Peel the beets (better to do it wearing rubber gloves), cut them in equally sized pieces, put them into a dish, add salt and pepper and the thyme leaves. Pour some water under them and cover the dish. Put it in the oven for an hour at least at 200 deg Celsius. When it's done, remove the tin foil used for covering and let the water disappear. Then sprinkle the balsamic vinegar on the beets and mix them. Put it back in the oven for another 15-20 minutes until it gets sticky, but don't forget to mix it again 2 or 3 times. It's done when there is no water under it and its dark and sticky from the vinegar.

The chicken salad

• half a chicken breast fillet
• 1 red onion
• 1 packet of mini mozzarellas
• 2 cloves of garlic
• 2 tablespoons of sour cream
• 1 big tomato
• 2 branches of thyme
• salt, pepper

Peel the onion, cut it half and slice it. Start cooking it in a pan, add salt and pepper and the rest of the thyme leaves. While it's getting done, dice the chicken breast. Put the onions into another dish, and let it cool (I usually put the ingredients I want to cool into the window, nothing has fallen out to the roof yet luckily). Pour a bit of oil into the pan and start cooking the chicken. Add salt and pepper again and cover it for 10 minutes, then remove the cover and let it roast a bit. Chop the garlic fine and add it to the chicken. Now you can let the chicken cool too. Meanwhile add the mozzarella, the diced tomatoes to the onions, and then the chicken. Add salt and pepper to the 2 tablespoons of sour cream, and mix it with the rest of the salad. Let it rest until the beets get done.