Description

Indulge in the vibrant flavors of Beetroot & Halloumi Salad with Dill Vinaigrette, a dish that promises to delight your senses. With earthy beets, crispy halloumi, and a fresh dill vinaigrette, this salad is perfect for brunch or dinner. Quick to prepare and visually stunning, it makes any meal feel special while offering a balance of sweetness and saltiness that will leave everyone asking for more.

Ingredients

Scale

2 medium fresh beetroot (about 300g)
200g halloumi cheese
1/4 cup fresh dill, finely chopped
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp honey
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Wrap each beetroot in aluminum foil with a drizzle of olive oil and a sprinkle of salt. Roast on a baking tray for about 1 hour until tender. Let cool before peeling and slicing into wedges.
In a small bowl, whisk together olive oil, red wine vinegar, honey, fresh dill, salt, and pepper to create the vinaigrette.
Slice halloumi into thick pieces (about half an inch). Heat a non-stick frying pan over medium heat with a splash of olive oil. Fry each slice until golden brown on both sides.
On a serving platter or individual plates, arrange roasted beetroot slices around crispy halloumi pieces. Drizzle generously with dill vinaigrette.
Serve immediately and enjoy!

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Salad
Method: Roasting/Frying
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate (approximately 250g)
Calories: 320
Sugar: 8g
Sodium: 600mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 10g
Cholesterol: 40mg

Keywords: - For added crunch, toss in some toasted walnuts or serve with arugula. - You can substitute dill with parsley or mint for different flavor profiles. - Store leftovers in an airtight container in the fridge for up to three days.