Minted beetroot with halloumi cheese
- July 2004
- Serves 4
- Ready in 1¼ hours, plus cooling
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.
- Gluten-free recipes
- 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
- 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’.
You need only the roots to make this dish, but again the beetroot leaves make an interesting addition. Simply prepare them as you would with spinach and serve with the minted beetroot and haloumi.
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