Big, beautiful beets are in season!
We believe that seasonal food is fresher and so tends to be tastier and more nutritious!
Warm Beetroot, Orange & Haloumi Salad
This lovely light salad mixes salty haloumi with the sweetness of beetroot and orange....a perfect combination for a meat-free Monday.
Serves 4
3 medium beetroots, ends trimmed
3 oranges, peeled, white pith removed
2 tbs extra virgin olive oil
150g baby spinach leaves
1 x 250g pkt haloumi, drained, thinly sliced crossways
Preheat oven to 200 degrees celsius. Wrap each beetroot in foil. Place in a roasting pan. Roast for 1 hour or until the beetroot is tender when pierced. Set aside for 15 minutes to cool. Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges. Meanwhile, holding the oranges over a bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Use your hands to squeeze the remaining juice from the flesh into the bowl. Add the oil and whisk until combined. Season with salt and pepper. Combine the beetroot, orange segments and spinach in a large bowl. Divide among serving plates. Cook the haloumi in a non-stick frying pan over medium heat for 1-2 minutes each side of until golden. Top the salad with the haloumi and drizzle the dressing to serve.
