Description
A vibrant and fresh salad combining earthy beetroot, creamy halloumi, and crisp apples, creating a delightful balance of flavors.
Ingredients
Scale
- 2 large fresh beetroot
- 200g halloumi cheese
- 2 medium apples (Granny Smith or Honeycrisp)
- 150g mixed greens (arugula or spinach)
- 50g toasted walnuts or pecans (optional)
- 3 tablespoons olive oil
- 2 tablespoons balsamic or apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap whole beetroot in aluminum foil, drizzle with olive oil, and season with salt. Roast for about 45-60 minutes, or until tender. Once cool, peel and slice into wedges.
- Slice the halloumi into 1/2-inch thick pieces. Heat a skillet over medium-high heat, drizzle it with a little olive oil, and sauté the halloumi until golden and slightly crispy on both sides—about 3-4 minutes.
- Core the apples and slice them into thin wedges. Toss them in a little lemon juice to prevent browning.
- In a large bowl or platter, layer your mixed greens, followed by the roasted beetroot, apple slices, and sautéed halloumi.
- In a small bowl, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper. Drizzle over the salad and toss gently to combine.
- If using nuts, sprinkle them on top just before serving.
- Enjoy fresh or store in the fridge, keeping the dressing separate until ready to serve.
Notes
Dress the salad just before serving to maintain the crispiness of the greens. Add toasted nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: beetroot salad, halloumi salad, apple salad, vegetarian salad, healthy recipes