October inspiration · Warming food for cooler days...

Get the newsletter
0
Roast beetroot and halloumi salad

Beetroot recipes · Mediterranean recipes

Minted beetroot with halloumi cheese

A wonderful mix of sweet and salty, this minted beetroot with haloumi cheese recipe is a great snack and works well as a side-dish too.

Gluten-free
Serves4
Hands-on15 min
Oven1 hour
DifficultyEasy

Method

  1. Roast the beetroot for 180°C/fan160°C/gas 4, covered in foil, for 1-2 hours. Allow to cool, covered, then peel and roughly dice. You can blitz the beetroot briefly in a food processor, if you like. Add the lemon juice, mint, oil and some seasoning to taste.

  2. Sear the haloumi in a lightly oiled, hot frying pan or griddle for about 2 minutes each side. Serve while the cheese is warm as cooled haloumi can go a bit ‘squeaky’.

Quick wins, tips & make ahead

You need only the roots to make this dish, but again the beetroot leaves make an interesting addition. Simply prepare them as you would with spinach and serve with the minted beetroot and haloumi.

Rate & review