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Grilled Halloumi and Beet Salad- Craft & Process
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Grilled Halloumi and Beet Salad
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
This colorful salad is a great appetizer or light meal featuring the best of summer produce! Grilled halloumi cheese adds a smoky, salty flavor to the earthy beets and sweet blood oranges.
Course: Appetizer, Main Course, Salad
Keyword: beets, cheese, Grilled, halloumi, oranges, salad
Servings: 4 as appetizer
Ingredients
  • 3 medium beets stems and root removed
  • 8 oz Halloumi cheese cut into ¼-½ inch thick slabs
  • 2 blood oranges
  • 1 bunch fresh mint leaves chopped
  • Olive oil for drizzling
  • Salt and pepper
Recipe
  1. Wrap beets individually in foil and place on baking sheet. Roast in oven for 1 hr at 400°F until pierced with fork tender throughout. Let cool. This can be done a day ahead, and the roasted beets can be stored in the refrigerator until ready to use.
  2. Unwrap the beets from the foil, and rub off the peels with your hands. After roasting and cooling, the peels should come off very easily. Wear plastic gloves or wash your hands after this step.
  3. Cut off peels from the oranges and slice into wedges.
  4. Preheat grill pan on the burner or prep the outdoor grill with medium heat coals.
  5. Brush halloumi with oil, and grill for 1-2 minutes a side, or until it releases from the grill, rotating to get the crossed grill marks.
  6. Assemble salad and dress with olive oil, salt, and pepper.