Description
A vibrant salad combining roasted beetroot, golden pan-fried halloumi, and crisp apples, embodying the essence of fall and togetherness.
Ingredients
Scale
- 2 medium beetroot
- 200g halloumi cheese
- 2 crisp apples (Granny Smith or Honeycrisp)
- 4 cups mixed greens (arugula or spinach)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup pine nuts or walnuts (optional)
- Fresh herbs (parsley or mint, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Wash and wrap beetroot in aluminum foil, then roast for 45-60 minutes until tender.
- Slice halloumi and fry in a non-stick skillet with olive oil until golden brown, about 2–3 minutes per side.
- Slice apples thinly, optionally sprinkling with lemon juice to prevent browning.
- In a large bowl, combine mixed greens, roasted beetroot, apples, and sautéed halloumi. Drizzle with olive oil and balsamic vinegar, then toss gently.
- Optionally, sprinkle nuts and fresh herbs over the salad and serve immediately.
Notes
For substitutions, pre-cooked beetroot can save time. Feta can replace halloumi, and pears can be used instead of apples.
- Prep Time: 15
- Cook Time: 60
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: beetroot salad, halloumi cheese, apple salad, fall recipes, vegetarian salad