Mustard and chili chicken wings with roasted red beet

This dish is not very complicated but rather slow because of the red beets, it takes at least an hour and a half to cook and roast. The chicken wings cook quickly, 30-45 minutes in the oven. This is a square meal but but not very heavy, it's perfect for a weekday lunch that you can easily  put together if you have chicken wings in the freezer and some red beets.

Ingredients for 2 servings:

• 10 chicken wings
• 2 tbl spoons of mustard
• 2 tbl spoons of chili sauce
• 2 teaspoons of honey
• 2 teaspoons of barbecue sauce
• 4 red beets
• 2 big tbl spoons of sour cream 
• 4 cloves of garlic
• oil, salt, freshly ground pepper

Peel the beets ( I suggest using rubber gloves ) and dice them. Sprinkle some salt on them and put them in a pan with some oil. Cover the pan and let the beet become soft, stir it from time to time. Meanwhile chop the garlic fine and add to the beets at some point. 

Lay the chickens into a fireproof dish, add salt and pepper. Mix the ingredients of the marinade together and pour it onto the chicken. Stir it well so that all the pieces are covered in the marinade. Cover the dish with aluminium foil and put it in the oven at 200 deg Celsius for 30-45 minutes, then remove the cover and roast the chickens until the skin becomes golden and crispy. 

When the beets are done, pour them into another fireproof dish, add the sour cream, stir it well, add some salt if neccessary, then put this into the oven too. Roast them until the sour cream becomes creamy, stir it from time to time. And it's done! :) 

Beetroot with balsamic vinegar and walnuts

Ingredients

• beetroot
• a bit of oil
• walnuts, roughly chopped
• dark balsamic vinegar
• salt and pepper

Cook the beetroot in water and peel them wearing plastic gloves. Cut them in equally sized circles with a plane and put the circles in a pan, formerly oiled. Sprinkle some salt and pepper on it, and cook them in the oven at 200 deg Celsius. At half time give them a good stir and sprinkle the walnut. Cook it until the vingear becomes gluey.

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.