This simple citrusy Beetroot Salad with Grapefruit and Halloumi is full of colour, flavour and veggie goodness.
BEETROOT SALAD WITH GRAPEFRUIT AND HALLOUMI
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.
- 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
- 1 and 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
Thank you very much, your BEETROOT SALAD WITH GRAPEFRUIT AND HALLOUMI Recipe was very tasty. Your recipe is very easy to follow. Certainly I will share this relationship with my relatives. My family will enjoy it Thanks
http://bit.ly/2qqIHxS ,
http://bit.ly/2tkrAMO ,
http://bit.ly/2sHBRka
Thank you for your kind words! Glad you enjoyed the recipe:)
I love hallloumi and i’ve never used it in a salad, thanks for the great recipe!
Thanks! Glad you like it! You might also like my buckwheat with grilled pineapple and halloumi recipe I posted a few months ago.
Wow – I love this salad, such vibrant flavours and it looks so pretty!! Thanks for sharing with #CookBlogShare this week 🙂 Eb x
Thanks Eb! Beetroot tastes as good as it looks, that’s why I cook with it so often:)
This looks great – I’ve never had grapefruit with beetroot before but I love the sound of it!
Thanks Corina! I haven’t tried beetroot with grapefruit until now but I am happy to say it works:)
That looks so fresh and tasty. I have some beetroot in the fridge so I’m very tempted to make it. Perfect for a sunny autumn day like to day
Thank you Jacqui! Hope you like it if you do make it. I wish we had a sunny autumn day in Manchester too. Not too many sunny days here lately:(