Chicken and Beet Salad with Dill

Toss the cubed beets and potatoes with the olive oil and half the salt, spread on a baking sheet, and bake at 400°F for 25 minutes until soft.

Season the chicken breast with the remaining salt and black pepper, then cook in a pan over medium heat for 6 minutes per side until fully cooked through.

Let the chicken rest for 3 minutes, then cut it into thin slices.

In a small bowl, mix the sour cream, lemon juice, honey, and chopped dill until smooth.

Put the roasted beets and potatoes in a large bowl with the sliced chicken. Add the sliced cucumber.

Pour the dill dressing over the salad, toss gently, and serve warm or cold.