Minted beetroot with halloumi cheese
A wonderful mix of sweet and salty, this minted beetroot with halloumi cheese recipe is a great snack and works well as a side-dish too.
Instead of throwing away the beetroot leaves, you can use those in a salad too – see the tip below.
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Ingredients
- 1 bunch beetroot, about 450g
- Juice of 1 lemon
- ½ tsp dried mint
- 2 tbsp extra-virgin olive oil
- 250g haloumi cheese, cut into 8-10 slices
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Method
- Roast the beetroot for 180°C/fan160°C/gas 4, covered in foil, for 1-2 hours. Allow to cool, covered, then peel and roughly dice. You can blitz the beetroot briefly in a food processor, if you like. Add the lemon juice, mint, oil and some seasoning to taste.
- Sear the haloumi in a lightly oiled, hot frying pan or griddle for about 2 minutes each side. Serve while the cheese is warm as cooled haloumi can go a bit ‘squeaky’.
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