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Roasted Beetroot Salad

Satisfying roasted beetroot salad makes a great autumn lunch.


Earthy sweet roasted beets with grilled halloumi cheese, onion, and juicy blackberries over spring mix and topped with a tangy-sweet beet and blackberry dressing.


Though the summer is over it doesn't mean the delicious fresh fruits and vegetables are gone. As the days grow colder, produce like beets and blackberries are in season. So, it makes sense to enjoy them while they are at their peak freshness.


I love the way roasting beets brings out their sweetness. They go surprisingly well with fruit like blackberries and salty cheeses like halloumi.


This salad is suitable for ovo-lacto vegetarians. By omitting the cheese, or better yet substituting with a non-dairy variety, this salad becomes suitable for vegans as well.

 

Ingredients

(Makes 6 servings)


salad:

  • 6 red beets, peeled and quartered (1 pued for dressing)

  • 4 teaspoons extra-virgin olive oil, divided

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon ground black pepper

  • 8 slices halloumi cheese, sliced 1/4-inch thick

  • 4 cups mesclun (a.k.a. spring mix)

  • 2 cups blackberries

  • 1 sweet onion, thinly sliced

  • 1/2 cup walnuts, crushed

dressing:

  • 1/4 cup apple cider vinegar

  • 1/4 cup extra-virgin olive oil

  • 1 cup blackberries

  • 1 roasted beet, puréed (from beets roasted for salad)

  • 1 tablespoon maple syrup

  • pinch sea salt and ground black pepper

 

Directions

Preheat oven to 400°F / 200°C.


Place the peeled and sliced beets into the middle of a sheet of aluminium foil. Toss with 3 teaspoons extra-virgin olive oil, salt, and pepper so that the beets are evenly coated. Fold the foil closed so that it encapsulates the beet slices and place the foil package into a shallow casserole dish. Bake for approximately 30 minutes, or until the beets are tender.


As the beets roast, place a large sauté pan over medium-high heat. Add the remaining 1 teaspoon extra-virgin olive oil. Once the oil is hot, add the sliced halloumi cheese and brown on both sides. Remove from heat and set aside.


Using a high-powered blender, add all of the dressing ingredients and blend until smooth. Pass the dressing through a fine sieve into a small bowl. Set aside.


In a large salad bowl combine the roasted beets (less the one used in the dressing), browned halloumi cheese, mesclun, blackberries, onion, and crushed walnuts. Drizzle with the beet and blackberry dressing and toss to coat. Serve immediately.

 
 

Nutritional Information Per Serving:

total calories = 328 | total fat = 33.09g | saturated fat = 9.66g | cholesterol = 26.67mg | sodium = 661.83mg | net carbohydrates = 13.75g | dietary fibre = 6.36g | sugars = 12.66g | protein = 11.73g

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