Description
A vibrant salad featuring roasted beetroot, crispy halloumi, and sweet apples, perfect for family gatherings.
Ingredients
Scale
- 2 medium beetroot, roasted
- 200g halloumi, sliced
- 2 crisp apples (like Granny Smith or Honeycrisp), thinly sliced
- 4 cups mixed salad greens (baby spinach, arugula, or kale)
- 1/4 cup fresh parsley or mint, chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar or apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beetroot in aluminum foil and roast for about 45 minutes or until tender. If using pre-cooked beets, skip this step.
- While the beets cool, heat a non-stick skillet over medium heat. Slice the halloumi into 1/2-inch thick pieces and sauté until golden brown on both sides, about 2-3 minutes each side. Set aside.
- In a small bowl, whisk together olive oil and vinegar with a pinch of salt and pepper for the dressing.
- Once the beets are cool, peel off the skins and cut them into wedges or cubes. In a large bowl, combine the salad greens, apples, beets, and sautéed halloumi. Drizzle with your dressing and toss gently to coat.
- Garnish with freshly chopped herbs and optional toasted nuts or seeds before serving. This salad can be served warm or at room temperature.
Notes
Feel free to substitute halloumi with feta or add toasted nuts for extra crunch. This dish is versatile and can be served as a side or light main course.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg
Keywords: beetroot salad, halloumi salad, apple salad, vegetarian recipes