Description
A vibrant salad combining earthy roasted beetroots, savory halloumi, and crisp apples, drizzled with a light vinaigrette.
Ingredients
Scale
- 2 medium beetroots
- 200g halloumi cheese
- 2 tart apples (e.g., Granny Smith or Honeycrisp)
- 4 cups mixed greens (arugula or spinach)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Fresh herbs (parsley or mint) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wash and trim the beetroots, then wrap them in aluminum foil and bake for about 45 minutes.
- While the beets are roasting, slice the halloumi and sear in a skillet with olive oil for 2-3 minutes on each side until golden brown.
- Core and slice the apples thinly, optionally tossing them in lemon juice.
- In a large bowl, combine mixed greens and sliced apples. Add roasted beetroots cut into wedges and charred halloumi, then sprinkle with fresh herbs.
- Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl, then drizzle over the salad and toss gently.
- Serve immediately while the halloumi is still warm.
Notes
This salad can be adapted with seasonal ingredients and is best served fresh. Pair with grilled meats or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg
Keywords: beetroot, halloumi, salad, apples, vegetarian recipe, healthy salad