Description
A vibrant salad featuring earthy beetroot paired with crispy halloumi and sweet apples, perfect for any gathering.
Ingredients
Scale
- 2 medium beetroot, roasted or boiled
- 200g halloumi cheese
- 2 sweet apples (such as Gala or Fuji)
- Fresh parsley, chopped
- Fresh mint, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the beets: Remove greens and rinse under water. Roast at 400°F for 45-60 minutes or boil for 30 minutes until tender. Peel and slice into wedges.
- Cook halloumi: Slice halloumi into thick slices, heat olive oil in a skillet over medium heat, and cook each side for 2-3 minutes until golden brown.
- Assemble the salad: In a large bowl, combine beetroot wedges, sliced apples, and cooked halloumi. Toss gently.
- Make the dressing: Whisk olive oil, balsamic vinegar, and honey in a small bowl until emulsified. Pour over the salad and toss again.
- Finish with herbs: Top the salad with fresh parsley and mint. Season with salt and pepper as desired.
Notes
For a creamier texture, consider adding avocado or walnuts for extra crunch. Keep the dressing separate until serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: beetroot salad, halloumi salad, apple salad, vegetarian recipe, healthy recipe, seasonal dish