Description
A vibrant salad featuring roasted beets, crispy halloumi, and crunchy apples, offering a delightful mix of flavors and textures.
Ingredients
Scale
- 2 medium beetroot, roasted
- 200g halloumi cheese
- 2 crisp apples (e.g., Granny Smith or Honeycrisp)
- 4 cups mixed greens (e.g., arugula or baby spinach)
- 1/2 cup toasted walnuts or pecans (optional)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
Instructions
- Preheat the oven to 400°F (200°C). Scrub the beets under running water, wrap them in foil, and roast for about 45 minutes until easily pierced. Let cool, peel, and slice.
- While the beets are roasting, slice halloumi into thick pieces and heat olive oil in a skillet. Cook halloumi for 2-3 minutes per side until golden brown and crispy. Set aside.
- Slice apples thinly, tossing them with a bit of lemon juice to prevent browning.
- In a large bowl, combine mixed greens, roasted beets, and apple slices. Drizzle with vinaigrette and toss gently. Plate and add halloumi on top; sprinkle with nuts if desired.
- Garnish with fresh herbs and serve immediately.
Notes
Feel free to experiment with ingredients, such as using feta cheese or grilled tofu instead of halloumi.
- 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: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg
Keywords: salad, beetroot, halloumi, apples, Mediterranean, vegetarian