Beetroot, Halloumi and Quinoa Salad

Beetroot, Halloumi and Quinoa Salad

I like cooking with beets! Not because of my Russian roots, but because they are very healthy and quite versatile. Beets add nice color to dishes and lots of nutrients. They are good in soups, stews, sandwiches, dips and even desserts (beetroot cake anyone?), but the common way of eating beets is with something salty, because the earthiness of beetroot compliments salty foods perfectly. It is commonly served with pickled herring in Scandinavian and Eastern European cuisines, and with feta cheese in Mediterranean cuisine. Here, I use the Halloumi cheese. I prefer to use Halloumi in salads over feta, because it does not crumble and retain its shape and texture despite stirring. It also tastes amazing when grilled.

This healthy, filling salad, can be served as a main dish for dinner or lunch, warm or cold. It looks great in a jar if you layer it and pour dressing over, instead of mixing it in a bowl. The salad tastes even better the next day, so it is perfect for lunch prep.

I serve my walnuts on a side, to make the salad toddler friendly. I also love to eat it with olives – can’t have enough of salt even with Halloumi.

Beetroot, Halloumi and Quinoa Salad
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

This healthy, filling salad, can be served as a main dish for dinner or lunch, warm or cold. It looks great in a jar if you layer it and pour dressing over, instead of mixing it in a bowl. The salad tastes even better the next day, so it is perfect for lunch prep.

Course: Salad
Cuisine: European
Servings: 3
Author: Elvira
Ingredients
For the dressing.
  • 1/4 cup extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 clove of garlic, pressed
  • salt and pepper to taste
For the salad.
  • 4 small beets
  • 1 medium zucchini
  • 200 g Halloumi cheese
  • 3/4 cup quinoa. Dry weight
  • 1/2 cup walnuts
  • 1 tbsp grape seed oil. For roasting beets
  • 1 pinch of rock sea salt
Instructions
  1. Mix all dressing ingredients together in a small jar or bowl and set aside.

  2. Preheat the oven to 1500C, place walnuts on a shallow baking tray and roast for 5 minutes tops, until just fragrant. Remove from the oven and leave to cool.

  3. Increase the oven temperature to 1800C. Wash and peel beets. Wash the squash. Slice beets and zucchini into rounds. Place beetroot slices in one layer on roasting tray, covered with baking parchment, sprinkle with oil and salt and roast in the oven for about 30 minutes, until the fork can easily go through the rounds. Add zucchini to beetroot for the last 5 minutes of roasting. Remove from the oven and leave to cool.

  4. While vegetables are cooking, cook quinoa according to label instructions. Feel free to add vegetable stock instead of salt. When ready, drain and set aside.

  5. Slice the halloumi block into cubes. When the vegetables are done, place the halloumi on the baking tray and roast for 8-10 minutes until golden brown around edges. Leave to cool.

  6. When beets are cool, cut slices into cubes or strips. Tip the quinoa into the salad bowl, add beets, zucchini, walnuts and halloumi, pour the dressing over and mix it all together.

  7. Serve at once or keep in refrigerator until required.



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