Beetroot & Halloumi Salad with Dill Vinaigrette
Beetroot & Halloumi Salad with Dill Vinaigrette is a vibrant dish that harmoniously marries the earthy sweetness of roasted beetroot with the salty richness of grilled halloumi. Drizzled with a fresh dill vinaigrette, this salad is not only a feast for the eyes but also incredibly easy to prepare. Perfect for any occasion, it can be enjoyed as a light lunch or an eye-catching side dish at dinner parties.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting/Grilling
- Cuisine: Mediterranean
Ingredients
Scale
- 4 medium fresh beetroot (about 400g)
- 200g halloumi cheese
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp fresh dill, finely chopped
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beetroot in foil and roast on a baking sheet for 45-60 minutes until tender. Cool, peel, and slice into wedges.
- In a bowl, whisk together olive oil, balsamic vinegar, dill, salt, and pepper to make the vinaigrette.
- Slice halloumi into thick pieces. Heat a non-stick grill pan over medium-high heat with a drizzle of olive oil. Grill halloumi for about 2 minutes per side until golden.
- In a serving bowl, arrange the roasted beetroot and top with grilled halloumi. Drizzle with vinaigrette before serving.
Nutrition
- Serving Size: 1 large bowl (215g)
- Calories: 285
- Sugar: 8g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg