Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I love squeaky salty halloumi cheese. Here it sits on top of sweet roasted beets just waiting to let its gooey insides ooze out mmmm...

Ingredients Nutrition

Directions

  1. Heat oven to 200C/400°F.
  2. Scrub the beetroot, trim off any leaves and halve.
  3. Toss in 1 tbsp of the olive oil, the rosemary and garlic and bake covered in foil for 25 minutes.
  4. Remove foil, turn beets and cook for another 25 minutes.
  5. Remove beets and peel off the skins. Place back in the roasting pan with the horseradish, oil and lemon juice - keep warm.
  6. Arrange the salad leaves.
  7. Slice the cheese and grill until brown on each side.
  8. Arrange beetroot on the leaves and top with the haloumi - eat while hot else the cheese will become rubbery.

Reviews

(4)
Most Helpful

Superb! I printed this recipe out over a year ago and have been meaning to make it since then. I made the recipe as stated, using spinach leaves as my salad greens. I cut the cheese about 1/4" thick and grilled it on my barbecue. It stuck to the grill in some spots, maybe I will try broiling it next time. The presentation is beautiful and colorful. We ate it right away per the instructions. Thanks for posting, PinkCherryBlossom, this one's a winner!

Garlic Chick January 30, 2010

FABULOUS!!!!!!! every.tiny.morsel. Thank you for posting :)

evesarah1 October 04, 2008

I used this recipe as a starter for 6 people. Every one thought it was delicious and it looks really colourfull on the plate. I will definatly make this again.

cup cake kid November 26, 2006

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