Chop leaf parsley and chives. Boil beet until soft, then remove peel and cut into small cubes.
Sauté shallot cubes in a frying pan with butter, add a pressed garlic clove and extinguish with vegetable soup.
Mix everything together with the beet, add coriander and season with salt and pepper. Stir in chives and parsley and season the salad with oil and red wine vinegar.
Cut the chicken breast into strips and brown all over in a frying pan with olive oil. Season with salt and pepper and then keep warm. Clean and finely dice the leek. In the frying pan, sauté the onion cubes with a little bit of olive oil, add a pressed garlic clove, sesame seeds and green pepper.
Stir in the honey and continue to sauté everything together until the honey caramelizes.
Extinguish with apple cider vinegar, add leeks and mix in chicken.
Serve chicken breast strips with the beet salad.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.