Chicken Roll with Roasted Beets

Wash and peel the beets, sprinkle with salt and drizzle with olive oil. Place in a baking sleeve and bake in the oven at 200 °C for one hour.

Butterfly the chicken carcass, cut the meat from the legs and breasts, preserving the skin as much as possible.

Prepare the marinade: mix 1 tablespoon of Worcestershire sauce, 3–4 tablespoons of olive oil, juice of half a lime, 1 tablespoon of honey, salt, pepper, and 3 cloves of garlic, minced.

Coat the roll with marinade inside, let it soak for 20 minutes. Sprinkle with gelatin, wrap it in the roll and coat the top with marinade. Place in a baking sleeve, tie with strips from the sleeve. Bake at 200 °C for 40 minutes. The roll can be baked simultaneously with beets on different oven levels, placing it 20 minutes after beets start baking.

Blend dill, mint, parsley, and 3 garlic cloves in a blender. Add walnut kernels, 2–3 tablespoons of olive oil, and lemon juice.

Divide the green sauce into two parts. Set aside one part of about one tablespoon for the white sauce. Bring the remaining part to taste by adding salt, pepper, and grated Parmesan.

For the white sauce, blend the reserved herbs, 250 g of feta cheese and 100 g of natural yogurt in a blender until smooth.

When the beets and roll are ready, remove them from the oven and let them cool slightly. Heat olive oil and sauté 300 g of shallots, 300 g of sweet peppers, and 1 celery stalk until golden. Add some water, 1–2 tablespoons of brown sugar, a little balsamic vinegar, 50 ml of orange juice, and some grated zest. Cook over low heat for about 15 minutes, stirring occasionally.

Slice the roulade and beets while warm. Arrange several beet slices and a slice of roulade on a plate. Garnish with white and green sauces, caramelized onions, ground red pepper, and pink peppercorns. Drizzle with olive oil.