Roasted beetroot and haloumi salad

Roasted beetroot and haloumi salad


Roasted beetroot and haloumi salad

The ingredient of Roasted beetroot and haloumi salad

  1. 4 massive beetroot
  2. 200g haloumi
  3. Olive oil cooking spray
  4. 120g baby rocket
  5. 2 large oranges, peeled, sliced into rounds
  6. 1/3 cup orange juice
  7. 1 tablespoon lemon juice
  8. 2 tablespoons mild olive oil
  9. 1 teaspoon dijon mustard

The instruction how to make Roasted beetroot and haloumi salad

  1. Preheat oven to two hundredu00b0C/one hundred eightyu00b0C fan-compelled. Trim beetroot stems. Wash beetroot. Pat dry. Wrap in foil. Place in a baking dish. Roast for 30 minutes or till smooth and skin peels away whilst rubbed. Set aside till cool enough to address.
  2. Meanwhile, make dressing Place orange juice, lemon juice, oil and mustard in a screw-pinnacle jar. Secure lid. Shake to mix. Refrigerate.
  3. Cut haloumi into 1cm-thick slices. Spray a frying pan with oil. Heat over medium warmness. Cook haloumi, in batches, for 2 mins each side or till mild golden. Transfer to a plate lined with paper towel.
  4. Wearing rubber gloves, peel every beetroot. Cut into quarters. Arrange rocket, beetroot, orange and haloumi on a platter. Top with dressing. Serve.

Nutritions of Roasted beetroot and haloumi salad

fatContent: 150.092 calories
saturatedFatContent: 9.3 grams fat
carbohydrateContent: 3.4 grams saturated fat
sugarContent: 8.6 grams carbohydrates
cholesterolContent: 7 grams protein
sodiumContent: 13 milligrams cholesterol


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