Roasted Beets and Grilled Halloumi Cheese

I wish I had a picture of this. It was so pretty. I knew I wanted to use Halloumi cheese. I’d never worked with it before and was thrilled that you could grill it. I also knew I wanted to serve beets. So this salad was born. I couldn’t actually find golden beets so ended up using traditional red ones. I’d wanted use the golden beets for the color, as it wouldn’t bleed as much, and also for slightly lower sugar content. If you’ve worked with beets then you know how sweet a grilled or roasted beet can be and I didn’t want to lose the other flavors. The red beets turned out fine though.

As a note, I had intended on grilling the beets and in fact a few of them were grilled. Unfortunately this took a very long time so I ended up roasting them. I may experiment with boiling the beets before grilling them next time, to get a head start.

Grilled Beet and Halloumi Cheese Salad

  • 6 Golden Beets
  • 1-10 oz. package of Halloumi Cheese
  • 6 tbsp. Olive Oil
  • 3 tbsp. fresh lemon juice
  • Dash of Cayenne
  • Salt and pepper
  • 2 tbsp. Mint
  • 2 tbsp. Parsley

Pre-heat oven to 375 degrees. Scrub beets and rinse well, set in colander lined with paper towels to drain.  Once drained, dice into 1/2″-3/4″ cubes, toss lightly with olive oil, salt and pepper and roast for about 30 minutes or until beets are tender. Then, set them aside to cool. Remember that beets are high in sugar, so you want to check them about half way to make sure they’re not caramelizing too much.

While your beets are roasting, heat a stove top grill pan over medium high heat.  Slice Halloumi cheese into ½ inch slices, width wise.  Drizzle lightly with olive oil and grill cheese. This cheese can take some grilling.  Let it cook until it gets deep caramel colored grill marks, then flip.  Set aside to cool. Once cooled, dice into 1/2″ cubes.

In a small bowl whisk together olive oil, lemon, cayenne and salt and pepper.  Gently stir in chopped mint and parsley. Once cheese and beets have cooled, toss with vinaigrette and serve.

*Do not dress salad until just before serving so as to avoid the color from the beets bleeding all over the cheese.

The beet image is courtesy of RecipesView.

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