Roasted beet and halloumi salad

Roasted beet and halloumi salad

This tasty and nutritious salad is great as a meal on its own (serving 2 people), or as a side to a steak dish serving 4 people.


4 baby beets, ends removed, peeled, and cut into halves

Olive oil

Salt and pepper

80 - 100g mixed salad greens

8 slices halloumi cheese, about 1/2 cm thick

2 tablespoons toasted pine kernels

2 tablespoons pumpkin seeds


For the dressing:

1 Tablespoon balsamic vinegar

3 Tablespoons olive oil

1 teaspoon honey

Pinch of salt and pepper

Serves: 2
Serves: 2
Prep Time: 10 Mins
Prep Time: 10 Mins
Cooking Time: 34 - 38 Mins
Cooking Time: 34 - 38 Mins


  1. Pre-heat the oven to 200C/180C fan oven/Gas mark 6.
  2. Toss the beets in a small amount of olive oil and season with salt and pepper. Place on a baking tray and roast for 20 minutes. Remove the rack from the oven and sprinkle the pine kernels and pumpkin seeds onto the baking tray and cook for a further 10 minutes.  The beets should be soft on the inside and the seeds nicely toasted. 
  3. In the meantime, mix the dressing ingredients in a small bowl and set aside.
  4. Divide the salad greens and place on two plates.
  5. Once the beets are cooked, remove from the oven and allow to cool for a few minutes
  6. In a non-stick frying pan, cook the slices of halloumi for 2-4 minutes on medium heat. Once they are firm and light brown in color, turn them over and repeat on the other side.
  7. Place the beets, seeds and 4 halloumi slices on each salad. Drizzle the dressing over.
  8. Serve while the halloumi is still warm.

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