Beetroot and Halloumi Salad
This beetroot and halloumi salad has the perfect balance of sweet and salty, with an herby garlicky dressing, toasted croutons, apples, and chopped walnuts.
Ingredients
Salad
- 2 lbs beets (red, golden or rainbow) cooked, peeled and cubed ~ 10 small beets
- 1 honeycrisp apple washed, cored and chopped into small bites
- 1/2 cup walnuts roughly chopped and lightly toasted
- 250 grams halloumi sliced and grilled
- 1 tbsp fresh flat leaf parsley
- kosher salt and fresh pepper to taste
Chive Croutons
- 1 1/2 cups crusty Belgian bread (or any type of country loaf) sliced and cubed ready for toasting
- 1 tbsp olive oil
- 2 tbsp fresh chives finely chopped
- 1/2 tsp kosher salt
Dressing
- 1/4 cup olive oil
- 3 tbsp apple cider vinegar
- 1 clove garlic minced
- 1 tsp honey
- 1 tbsp fresh flat leaf parsley finely chopped
- a pinch of kosher salt
- freshly ground pepper
Instructions
- Cook beets (see my preferred/lazy method below), peel, and chop into small 1/2 inch cubes. Place in a shallow serving bowl.
- While the beets are cooking, prep the other ingredients: chop chives, parsley, apples, and combine dressing ingredients in a mason jar.
- Roughly chop walnuts, add to a small dry pan on medium heat to toast. Toss them around frequently, for five or so minutes...just until they are fragrant and starting to brown. Set them aside to cool.
- Slice your country bread into small crouton-sized bites and place on a parchment-lined baking sheet. Drizzle olive oil over top, along with chives and kosher salt. Toss around with your hands until they are all evenly coated. Bake at 375 for 15-20 minutes (stirring mid-way) until they are lightly browning and crisp.
- Cut halloumi into 1/2 inch slices and lightly coat with olive oil. Place on a grill or in a stove-top pan over medium-high heat. Cook for 2-3 minutes on each side, just until grill marks/ light browning appears.
- Back to the serving dish. Top the beets with the chopped apple and remaining parsley. Drizzle two-thirds of the dressing over top and gently toss.
- Top with the walnuts, croutons, warm halloumi, and drizzle over the remaining dressing.
- And, don't forget to add salt and fresh pepper to taste.