Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 3 baby beets, ends removed, peeled, and cut into bite-sized pieces
  • Olive oil
  • Salt and pepper
  • About 4 cups salad greens of choice (I used mixed baby greens)
  • 4 slices halloumi cheese, about ¼ inch thick
  • 3 tablespoons toasted pistachios
  • For the dressing:
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon maple syrup
  • Pinch of salt and pepper
Instructions
  1. Pre-heat the oven to 400 degrees.
  2. Toss the beets in a light amount of olive oil and season with salt and pepper. Add to a baking dish and roast for 30-35 minutes, or until the beets are crisp on the outside and tender on the inside.
  3. As the beets are cooking, whisk together all of the dressing ingredients in a small bowl. Set aside.
  4. Just before the beets are ready, start cooking the halloumi. Place the slices on a non-stick frying pan (no oil is necessary). Cook for 2-4 minutes on medium heat. Once a light brown layer has formed on the cheese, flip to the other side. This side will cook faster, so keep an eye on it closely.
  5. Once the beets are done, let them cool for a couple of minutes. Add salad greens to two plates, divide the beets between the two, and drizzle on the dressing. Place two halloumi slices on each salad and sprinkle with the pistachios. Serve immediately.
Recipe by Orchard Street Kitchen at http://www.orchardstreetkitchen.com/beet-and-halloumi-salad/