Description
A vibrant salad combining roasted beetroot, crispy halloumi, and fresh apples, perfect for any occasion.
Ingredients
- Fresh beetroots
- Halloumi cheese
- Crisp apples (e.g., Granny Smith or Honeycrisp)
- Mixed salad greens (arugula or spinach)
- Nuts (walnuts or pecans, optional)
- Fresh herbs (parsley, mint, or dill)
- Lemon juice
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C). Wash the beetroots thoroughly, prick them with a fork, then wrap them in foil. Roast for 45-60 minutes, or until tender. Allow cooling before peeling and slicing into bite-sized pieces.
- Slice the halloumi into thick slabs. Heat a non-stick skillet over medium heat and add a drop of olive oil. Cook the halloumi for 2-3 minutes on each side until golden and crispy. Remove from heat and let cool slightly.
- Core and slice your apples into thin wedges. If you’re worried about them browning, feel free to toss them in a bit of lemon juice.
- In a large mixing bowl, combine the mixed greens, roasted beetroots, halloumi, and apple slices. Add in any nuts you’re using and sprinkle with fresh herbs.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle this over the salad just before serving, and toss gently to combine.
- Enjoy the salad fresh, as it’s at its best right after assembly.
Notes
Roasting the beets enhances sweetness; dress salad right before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: beetroot salad, halloumi cheese, healthy salad, vegetarian recipe, fall recipes