Chicken salad with beetroot and nectarine

Preheat the oven to 160 °C.

Wrap the beetroot in aluminum foil along with fresh thyme sprigs and coarse salt. Place it in the preheated oven and bake for approximately 2 hours, until tender. After baking, let the beetroot cool, peel it, and cut it into slices.

Boil the chicken breast in lightly salted water until thoroughly cooked. Let it cool, then cut it into pieces suitable for the salad.