Description
A vibrant salad featuring roasted beetroot, grilled halloumi cheese, and fresh apples, perfect for any occasion.
Ingredients
Scale
- 2 medium beetroots
- 200g halloumi cheese
- 2 crisp apples (e.g., Granny Smith or Honeycrisp)
- 4 cups mixed greens (arugula and spinach)
- 2 tablespoons olive oil (for roasting beets)
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Fresh herbs (dill or mint) for garnish
- Nuts (optional, e.g., walnuts or pecans)
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap the cleaned beetroots in aluminum foil, drizzle with olive oil, and season with salt and pepper. Roast for about 45 minutes or until tender.
- While the beetroots are roasting, slice the halloumi cheese into 1/2-inch thick pieces and grill in a skillet over medium heat with olive oil for 2-3 minutes on each side until golden brown.
- Once the beetroots are roasted, allow them to cool before peeling the skins and slicing into wedges.
- In a salad bowl, combine the greens, beetroot slices, grilled halloumi, and sliced apples. Toss gently.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Drizzle over the salad just before serving and toss lightly.
- Garnish with fresh herbs or nuts before serving.
Notes
Feel free to substitute halloumi with feta if desired. For a twist, consider adding roasted sweet potatoes or thinly sliced pears.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Beetroot salad, Halloumi cheese, Healthy salad, Vegetarian recipe, Mediterranean cuisine