Description
A vibrant salad combining earthy beets, salty halloumi, and crisp apples, dressed with a tangy lemon vinaigrette.
Ingredients
Scale
- 2 medium-sized beetroot
- 200g halloumi cheese
- 2 medium apples (such as Granny Smith or Honeycrisp)
- 4 cups mixed greens (baby spinach or arugula)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
- Fresh herbs (parsley or mint) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wrap the washed beets in aluminum foil and roast for 45-60 minutes until fork-tender. Let cool, then peel and cut into cubes.
- While the beets are roasting, slice halloumi into half-inch thick slices. Heat olive oil in a non-stick skillet and grill halloumi until golden brown, about 2-3 minutes per side.
- Core and thinly slice the apples, leaving the skin on for added color and nutrients.
- In a large bowl, combine roasted beetroot, grilled halloumi, apple slices, and mixed greens.
- For the dressing, whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper in a small bowl. Drizzle over the salad and toss gently.
- Garnish with fresh herbs before serving.
Notes
Taste the dressing and adjust sweetness or acidity to your liking. Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting and Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 28mg
Keywords: beetroot salad, halloumi recipe, apple salad, vegetarian dish, healthy salad