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Crispy Grilled Halloumi Salad Recipe with Roasted Beets

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A fresh spring salad featuring crispy grilled halloumi cheese paired with earthy roasted beets, tossed with baby arugula and a lemony mustard vinaigrette. This easy and vibrant salad is perfect for a light lunch or dinner.

Ingredients

Scale
  • 3 medium-sized fresh beets, scrubbed and trimmed
  • 8 ounces (225 grams) halloumi cheese, sliced about ½ inch thick
  • 2–3 tablespoons extra virgin olive oil
  • Juice of 1 medium lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • A handful of parsley and mint leaves, chopped
  • About 4 cups (120 grams) baby arugula or mixed spring greens, washed and dried
  • 1 small clove garlic, minced (optional)
  • Salt and pepper to taste
  • ½ cup toasted walnuts or pecans, roughly chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub your beets thoroughly to remove any dirt.
  2. Wrap each beet in foil and place them on a baking sheet. Roast for 45-60 minutes until tender when pierced with a fork (about 50 minutes for medium beets).
  3. Remove beets from the oven and let cool. Peel off the skins by rubbing gently with your fingers or a paper towel. Slice the beets into ½-inch thick wedges or cubes.
  4. Prepare the vinaigrette by whisking together 2 tablespoons olive oil, lemon juice, Dijon mustard, honey, minced garlic (if using), and a pinch of salt and pepper in a small bowl or jar. Adjust seasoning to taste.
  5. Heat a grill pan over medium-high heat. Brush halloumi slices with olive oil on both sides.
  6. Grill the halloumi for about 2-3 minutes per side until golden brown and crispy with grill marks. Avoid moving too much to get good sear marks.
  7. In a large bowl, toss the baby arugula and chopped herbs with a drizzle of olive oil and a little salt.
  8. Add the roasted beets and toasted nuts to the greens. Pour the vinaigrette over the salad and gently toss to coat evenly.
  9. Arrange the grilled halloumi slices on top of the salad just before serving.

Notes

Keep a close eye on the halloumi while grilling to avoid rubbery texture; flip only once for perfect golden crust. Roasting beets in foil locks in moisture and makes peeling easier. Toast nuts in a dry skillet over medium heat for added crunch. You can prepare beets and nuts a day ahead but grill halloumi and assemble salad just before serving for best texture.

Nutrition

Keywords: halloumi salad, roasted beets, grilled cheese salad, spring salad, easy salad recipe, Mediterranean salad, healthy salad

Find it online: https://sofiaspice.com/crispy-grilled-halloumi-salad-recipe-with-roasted-beets-easy-spring-meal/