Roasted beetroot and haloumi salad

Cooking Salads Roasted beetroot and haloumi salad

Make this citrusy salad a part of your Easter celebrations for friends and loved ones.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C/180°C fan-forced. Trim beetroot stems. Wash beetroot. Pat dry. Wrap in foil. Place in a baking dish. Roast for 30 minutes or until tender and skin peels away when rubbed. Set aside until cool enough to handle.
  2. Meanwhile, make dressing Place orange juice, lemon juice, oil and mustard in a screw-top jar. Secure lid. Shake to combine. Refrigerate.
  3. Cut haloumi into 1cm-thick slices. Spray a frying pan with oil. Heat over medium heat. Cook haloumi, in batches, for 2 minutes each side or until light golden. Transfer to a plate lined with paper towel.
  4. Wearing rubber gloves, peel each beetroot. Cut into quarters. Arrange rocket, beetroot, orange and haloumi on a platter. Top with dressing. Serve.

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4 large beetroot
200g haloumi
Olive oil cooking spray
120g baby rocket
2 large oranges, peeled, sliced into rounds
1/3 cup orange juice
1 tbsp lemon juice
2 tbsp light olive oil
1 tsp dijon mustard

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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