Beet salad with grilled halloumi

Name: Beet salad with grilled halloumi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: En
Ingredients: 14 oz cooked and drained beets; 100 g carrots (optional: raw or cooked); 1 handful fresh mint; 1 tbsp parsley; Juice of ½ lemon; Salt to taste; Black pepper to taste; Olive oil to taste; 5 oz halloumi; 1 tbsp honey

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Starter

Very Easy

25 min

This salad of beets with grilled halloumi, carrots and mint is a healthy, colorful recipe full of flavor. The sweet beets and carrots pair perfectly with golden, crispy halloumi, while the mint adds an irresistibly fresh touch. Easy and quick to prepare, it makes a delicious vegetarian starter or a light side dish for meat, fish and special meals.

Materials

skillet

Preparation

Preparation15 min

Cook time10 min

Cut the beet and carrot into pieces.
Put them in a bowl. Add the mint and parsley.
Season with salt, pepper, olive oil and lemon juice. Mix and set aside. If you prefer, cover with plastic wrap and refrigerate while you prepare the cheese.
For the halloumi: slice it.
Pat the slices dry with paper towels.
Heat a little olive oil in a skillet. Add the slices of halloumi.
Cook for about 3 minutes (on each side) until the slices are golden brown.
Arrange the salad on a platter. Top with the grilled cheese slices and drizzle with a little honey.
It's ready. Enjoy!

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FAQ ❓

What goes well with beet salad with grilled halloumi?

Beet salad with grilled halloumi pairs especially well with fresh, acidic and crunchy ingredients that balance the earthy flavor of the beets and the saltiness of the halloumi. Greens such as arugula, spinach and watercress are great options. For added texture, try walnuts, almonds, pistachios or pumpkin seeds. Fruits such as orange, apple, pear and pomegranate also make the salad more refreshing. For the dressing, lemon- or orange-based dressings, or balsamic vinegar, help balance the flavors. To make the salad a more substantial meal, serve it with quinoa, couscous, artisan bread or roasted vegetables.

Do you need to cook the beets before making the salad?

It isn’t essential, but cooking or roasting the beets usually makes them softer and sweeter, qualities that go very well with grilled halloumi. Roasted beets tend to have a more concentrated flavor, while boiled beets are milder. You can also use raw beets, especially when they’re cut into very thin slices or grated, for a crunchier, fresher salad. If you choose to cook them, avoid making them too soft, as they should retain some texture. Another tip is to prepare the beets ahead of time and store them in the refrigerator; this makes assembling the beet salad with halloumi much quicker.

How do you grill halloumi without it sticking to the pan?

To grill halloumi without it sticking, start by patting the cheese dry with paper towels and cutting it into fairly thick slices. Heat a nonstick skillet or griddle before adding the halloumi. Since this cheese already contains fat and holds its shape when heated, you usually need only a little olive oil—or none at all if you’re using a good nonstick pan. Let the cheese brown before trying to turn it: moving it too soon increases the chance of it sticking or breaking. The goal is a golden, slightly crispy surface with a soft center. Serve the halloumi soon after grilling, as it becomes firmer and chewier as it cools.

What dressing goes well with beet and halloumi salad?

A citrus dressing is one of the best choices for beet salad with halloumi because its acidity balances both the beets’ natural sweetness and the cheese’s saltiness. A simple combination of olive oil, lemon juice, mustard and a little honey works very well. Balsamic vinegar is also an excellent alternative and enhances the beets’ sweet notes. For a fresher version, try adding mint, parsley or dill to the dressing. Avoid dressings that are too salty, as halloumi is already quite flavorful. Taste the assembled salad before adding salt, and adjust only if needed.

What can you use instead of halloumi in beet salad?

If you can’t find halloumi, several other cheeses can go well with beet salad, although the result will be different. Feta is one of the most popular substitutes because of its strong, salty flavor, but it should be used crumbled or in cubes, as it doesn’t grill in the same way. Goat cheese also pairs very well with beets and has a creamier texture. For a grilling alternative, look for a firm cheese that can withstand high temperatures without melting quickly, such as queijo coalho. Whatever you choose, balance the flavor with fresh greens, nuts and an acidic dressing. That way, the salad will still be delicious without the halloumi.

Can I prepare beet salad with halloumi ahead of time?

You can prepare some of the salad components ahead of time, but it’s best to keep a few separate until serving. The cooked or roasted beets can be prepared in advance and refrigerated in a tightly sealed container. The dressing can also be made ahead and kept in the refrigerator. Keep the greens dry and undressed so they don’t wilt. Halloumi is at its best right after grilling, when it’s golden on the outside and soft on the inside, so it’s best to cook it at the last minute. When it’s time to serve, simply combine the beets, greens and other ingredients, add the dressing and finish with the hot halloumi. This makes preparing lunch or dinner much easier.

Cookware

burner

Attributes

Keep refrigerated

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Mirella Mendonça

I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

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