Roasted beetroot and haloumi salad

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

Recipe «Roasted beetroot and haloumi salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.