The Ultimate Roasted Beetroot Salad with Halloumi and Pomegranate Glaze

Get ready to be blown away by this incredible Roasted Beetroot Salad with Halloumi. With its rich, deep colors and mouthwatering flavors, this salad is a showstopper that will leave you craving more.

Why You’ll Love Roasted Beetroot Salad with Halloumi

As a child, I couldn’t stand beetroot. It always tasted tinny and limp from the can. But then, as an adult, I discovered the magic of fresh beetroot. The difference was astounding! The intense sweetness and tender texture that roasting brings out completely transformed my opinion. Now, I can’t get enough of it. If you’re a beetroot lover too, you’ll want to check out our list of the best produce to pair it with.

My favorite way to enjoy beetroot is in this salad, where it combines beautifully with savory halloumi and the earthy crunch of pistachios. The flavors and textures come together in a mouthwatering explosion that will leave you wanting more.

What You Need to Know About Halloumi Cheese

Originating from Cyprus, halloumi is a semi-hard cheese traditionally made from a combination of goat and sheep’s milk. It’s soaked in brine, giving it a strong and salty flavor. I love pan frying halloumi for salads because it adds a punch of flavor and a satisfying texture.

Halloumi is a unique cheese that’s hard to substitute in recipes. Its salty taste, stringy body, and crispy crust when cooked make it stand out from other cheeses. It’s truly one of a kind!

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Cooking Tips for the Perfect Roasted Beetroot Salad

Roasting Beetroot

When roasting beetroot, I prefer to use baby beets. Simply trim the green tops, wash them well, and wrap them in foil. Roasting takes about an hour in a preheated oven. You can check if the beetroot is tender by piercing it with a small knife, but be careful of the steam when opening the foil package!

Dressing Beetroot

After roasting, let the beets cool down before peeling off the skin. I recommend peeling them quickly under running water to avoid staining your hands. Alternatively, you can wear disposable gloves. Once peeled, chop the beets into halves or quarters and dress them lightly with olive oil, lemon juice, salt, and pepper to enhance the flavors.

Toasting Pistachio Kernels

The chopped pistachio kernels not only add a crunchy texture to the salad but also a beautiful pop of green color. If you’re not a fan of pistachios, walnuts make a great alternative. You can easily find shell-less pistachio kernels at most supermarkets or whole food stores. While the beets are roasting, chop up the kernels and gently dry toast them in a heated frying pan until they develop some color. Set them aside to cool.

Frying Halloumi

When it comes to halloumi, I’m lucky to have a local Mediterranean deli nearby that offers a great selection. Most supermarkets also stock a variety of halloumi. Traditionally made from a mix of goat and sheep’s milk with a hint of mint, halloumi is now commonly made with pasteurized cow’s milk.

Cut the halloumi into thick slices and fry them in a large frying pan over medium-high heat. If you’re using a non-stick pan, you won’t need any oil, but if not, lightly brush the halloumi with olive oil before frying. Cook for 1-2 minutes on each side until golden brown, then squeeze some lemon juice over it to balance the saltiness.

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Assembling Your Delicious Salad

For a stunning presentation, serve this beetroot and halloumi salad on a rectangular platter that matches the shape of the halloumi slices. Start by arranging the fried halloumi, then scatter the roasted beetroot on top. Thinly slice red onion from stem to root and sprinkle it over the beetroot for added visual appeal.

Drizzle the pomegranate glaze or molasses across the salad. If you can’t find pomegranate glaze or molasses, balsamic glaze makes a great substitute. Both options add a heavenly sweet but tart taste and create the perfect dressing for this beetroot salad.

Finally, generously sprinkle roughly torn coriander leaves and the toasted pistachios over the top. If you’re taking this salad to a party, you can pre-make all the elements and easily assemble them at your destination without worrying about soggy salad leaves.

This roasted beetroot salad is bursting with striking colors, delicious flavors, and simplicity. Once you try it, you’ll keep coming back for more.

Recipe

Roasted Beetroot Salad with Halloumi and Pomegranate Glaze

Ingredients:

  • Fresh beetroot
  • Olive oil
  • Lemon juice
  • Salt and pepper
  • Halloumi cheese
  • Pomegranate glaze or molasses
  • Toasted pistachio kernels
  • Red onion
  • Coriander leaves

Instructions:

  1. Preheat the oven to 220°C (430°F).
  2. Trim the green tops off the baby beetroot, wash them well, and wrap them in foil. Roast for about 1 hour or until tender.
  3. Once the beets have cooled down, peel off the skin quickly under running water to avoid staining your hands.
  4. Chop the beetroot into halves or quarters and dress lightly with olive oil, lemon juice, salt, and pepper. Let it sit in the dressing for a few minutes.
  5. While the beets are roasting, chop the pistachio kernels and gently dry toast them in a heated frying pan until they develop some color. Set aside to cool.
  6. Cut the halloumi into thick slices and fry them in a large frying pan over medium-high heat until golden brown on both sides. Squeeze lemon juice over the halloumi before removing from the pan.
  7. To assemble the salad, arrange the fried halloumi on a rectangular platter. Scatter the roasted beetroot on top. Thinly slice red onion from stem to root and sprinkle it over the beetroot.
  8. Drizzle pomegranate glaze or molasses across the salad. Sprinkle the toasted pistachios and roughly torn coriander leaves over the top.
  9. Serve and enjoy!
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