🥗 Halloumi & Roasted Beet Salad with Orange-Mint Vinaigrette
✨ Description
This salad combines sweet roasted beets, golden, crispy halloumi, and a refreshing orange-mint vinaigrette. It’s a perfect balance of earthy, salty, citrusy, and fresh—ideal as a light meal or elegant side.
🥄 Ingredients (Serves 2–3)
🥕 For the Salad
- 3–4 medium beets, peeled and cubed
- 200g halloumi cheese, sliced
- 2 cups arugula or mixed greens
- 1 orange, peeled and segmented
- ¼ cup walnuts or pistachios, toasted
- 2 tbsp olive oil
- Salt & black pepper
🍊 Orange-Mint Vinaigrette
- 3 tbsp fresh orange juice
- 1 tbsp lemon juice
- 1 tsp orange zest
- 2 tbsp olive oil
- 1 tsp honey
- 1 tbsp fresh mint, finely chopped
- Salt & pepper to taste
🔪 Instructions
1. Roast the beets
- Preheat oven to 200°C (400°F).
- Toss beet cubes with olive oil, salt, and pepper.
- Roast for 25–30 minutes until tender and slightly caramelized. Let cool slightly.
2. Cook the halloumi
- Heat a pan over medium heat (no oil needed or just a light drizzle).
- Sear halloumi slices for 2–3 minutes per side until golden and crispy.
3. Make the vinaigrette
- Whisk together orange juice, lemon juice, zest, olive oil, honey, mint, salt, and pepper.
4. Assemble the salad
- Arrange greens on a platter.
- Top with roasted beets, orange segments, and warm halloumi.
- Sprinkle nuts over the top.
5. Finish
- Drizzle with orange-mint vinaigrette just before serving.
🍽️ Serving Ideas
- Serve as a starter or light lunch
- Pair with grilled chicken or chickpeas for extra protein
- Add quinoa or couscous to make it more filling
❓ Q&A
Q: Can I use pre-cooked beets?
Yes, but roasting adds deeper flavor—highly recommended if you have time.
Q: What can replace halloumi?
Try grilled paneer or feta (though feta won’t crisp the same way).
Q: Can I make it vegan?
Yes—replace halloumi with grilled tofu and use maple syrup instead of honey.
Q: How long does it keep?
Best eaten fresh, but components can be prepped ahead and assembled later.
