I love colour in my food and a beetroot salad not only tastes great but also has a huge visual appeal. For the past few months I have been distracted by berries and other summery eats and, as a result, haven’t cooked with beetroot for a while, but now autumn is here and it’s back to beetroot. I am at my culinary happiest when I’ve got beetroot in my kitchen. I am happy today!
Beetroot is an extremely versatile vegetable (I might have said that before) and goes well with all sorts of flavours, ranging from sweet to sour to salty. This is why I have included all of these flavours in this beetroot salad. The grapefruit’s sweet and sour citrusy notes together with the salty savoury flavour of the halloumi all complement the earthy sweetness of the beetroot. The dressing is simple, also sweet and sour with a bit of bite thanks to the addition of the fresh ginger.
Cooking tip: if you cook the beetroot ahead of time you will only need a few minutes to prepare this salad. Cooked, unpeeled beetroot can be kept in the fridge for 3-4 days. Plus the fridge will keep it cool, ready to toss in a salad.
30 minPrep Time
10 minCook Time
40 minTotal Time
- 2 medium/large beets, cooked
- 1 white grapefruit, peeled, cubed
- 220 g halloumi cheese, sliced
- 2 tablespoons almond flakes
- A good helping of watercress or pea shoots, roughly chopped
- Sea salt and pepper to taste
- For the dressing:
- 3 tablespoons good vegetable oil (ex. rapeseed)
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1and 1/2 teaspoons ginger, peeled, finely grated
- Cook the beets for about 25-30 minutes. Drain off the water and allow cool a little, then peel and cube. Set aside. In a separate bowl combine the dressing ingredients and set aside.
- Dry toast the almond flakes in a pan for a couple of minutes stirring all the time. Remove from the heat and place in a small bowl.
- In a large bowl combine the watercress (or pea shoots) with the grapefruit and beetroot. Set aside.
- Grill the halloumi slices in a griddle pan on a medium heat for a couple of minutes on each side. Add to the salad, sprinkle the almond flakes on top, season to taste, drizzle with the dressing and enjoy! (serve immediately while the halloumi is still warm and soft)
I entered this recipe in Saucy Saturdays