Description
A vibrant and delicious salad combining earthy roasted beetroots, crispy halloumi cheese, and sweet apples, perfect for any occasion.
Ingredients
Scale
- 4 medium beetroots
- 200g halloumi cheese
- 2 crisp apples (such as Granny Smith or Honeycrisp)
- 100g mixed greens (arugula or baby spinach)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beetroot in foil and roast for about 45-60 minutes until tender. Cool, peel, and slice into wedges.
- Heat a skillet over medium heat and drizzle with olive oil. Slice halloumi into thick pieces and fry until golden brown, about 2-3 minutes per side.
- Thinly slice the apples and toss in lemon juice to prevent browning.
- In a large bowl, combine mixed greens, beetroot wedges, and crispy halloumi. Scatter apple slices on top and drizzle with a dressing made from olive oil, balsamic vinegar, and honey. Toss gently.
- Serve immediately while the halloumi is warm.
Notes
Let the salad rest for a few minutes before serving to allow the flavors to meld together.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg
Keywords: salad, beetroot, halloumi, apples, Mediterranean