Description
A vibrant salad combining roasted beetroot, crispy halloumi cheese, and fresh apples, perfect for autumn gatherings.
Ingredients
Scale
- 2 large beetroot, roasted and sliced
- 200g halloumi cheese, sliced
- 2–3 tart apples (like Granny Smith), thinly sliced
- 4 cups mixed greens or arugula
- 1/2 cup walnuts or pecans (optional)
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap the fresh beetroots in foil and roast for about 45 to 60 minutes, or until tender.
- Once cool, peel the beetroots and cut them into wedges or cubes.
- Slice the halloumi cheese into thick pieces. Heat a skillet over medium heat with a drizzle of olive oil and cook the halloumi slices for about 2-3 minutes on each side until golden brown.
- In a large salad bowl, combine the mixed greens with the roasted beetroot, halloumi, and apple slices.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey/maple syrup, and season with salt and pepper. Drizzle over the salad before serving.
- If using, sprinkle toasted nuts over the top for added crunch.
- Gently toss the salad to coat with the dressing and serve immediately.
Notes
This salad can be served as a main or side dish. Use any apple variety you prefer for a unique twist. Serve fresh for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: beetroot salad, halloumi salad, autumn recipes, vegetarian salad, healthy recipes, colorful salad