Description
A vibrant salad featuring roasted beetroot, crispy halloumi, and crunchy apples, all tossed together with fresh greens and a zesty dressing.
Ingredients
Scale
- 2 medium beetroot, washed and trimmed
- 200g halloumi cheese, sliced
- 2 tart apples, sliced (e.g., Granny Smith or Honeycrisp)
- 4 cups arugula or spinach
- ¼ cup fresh mint or parsley, chopped
- ¼ cup walnuts or pine nuts
- 2 tablespoons olive oil
- 1 tablespoon balsamic or apple cider vinegar
- 1 tablespoon honey
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beetroot in aluminum foil and roast for 45-60 minutes until tender. Peel and slice into wedges once cool.
- While the beets are roasting, slice the halloumi and fry it in a non-stick skillet over medium heat with a splash of olive oil for 2-3 minutes on each side until golden brown.
- Slice the apples thinly and toss with lemon juice to prevent browning.
- In a large bowl, combine the greens, beetroot slices, halloumi, and apple slices, tossing gently.
- In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper. Drizzle over the salad and toss to combine.
- Sprinkle nuts and herbs over the top before serving. Enjoy slightly warm or at room temperature.
Notes
This salad is best enjoyed fresh but can be made ahead of time. Dress just before serving to avoid wilting the greens.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: beetroot salad, halloumi salad, vegetarian recipes, autumn recipes, fresh salads