Description
A vibrant salad combining earthy beetroot, savory halloumi, and crisp apples, perfect for sharing at gatherings.
Ingredients
Scale
- 2 medium beetroots, peeled and cubed
- 200g halloumi cheese, sliced
- 2 crisp apples (Honeycrisp or Fuji), sliced
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- Fresh herbs (basil, parsley, or mint), for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed beetroots with olive oil, salt, and pepper, then roast for 30-40 minutes until tender.
- In a non-stick skillet, heat a little olive oil over medium heat and cook the halloumi slices for 2-3 minutes on each side until golden brown.
- In a large bowl, combine the mixed greens, roasted beetroot, sautéed halloumi, and apple slices.
- Drizzle with olive oil and balsamic vinegar (or lemon juice) and toss gently to combine. Season with salt, pepper, and fresh herbs.
- Serve immediately, enjoying the salad fresh and crisp.
Notes
For extra crunch, sprinkle with toasted walnuts or pecans. Dress the salad just before serving to keep greens fresh.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
Keywords: beetroot salad, halloumi cheese, healthy salad, vegetarian recipes, summer salad