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Pan Fried Halloumi Salad With Beetroot

Beetroot and Halloumi Salad

Julia
This fried halloumi salad with beetroot is tender, crisp and nutritious! The light dijon mustard, vinegar, and olive oil dressing adds the perfect cherry on the top and brings all the flavors together perfectly.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Salad
Cuisine American, Greek
Servings 3 servings
Calories 171 kcal

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INGREDIENTS
  

For Salad

  • 1 packet (8 oz) halloumi cheese, a block of halloumi cheese
  • 4 cups baby spinach, washed and dried
  • 2 medium beetroot, cooked (boiled, grilled or roasted)
  • 1 small red onion, sliced into half moon or circles

Dressing

  • 3 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • salt to taste
  • black pepper to taste
  • 2 tablespoon apple cider vinegar or red wine vinegar

INSTRUCTIONS
 

  • Place all the dressing ingredients in a small bowl or a jar and shake/stir like crazy. Set aside (for best flavor, let chill in the fridge for 30 minutes-1 hour).
    3 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, salt to taste, 2 tablespoon apple cider vinegar or red wine vinegar, black pepper to taste
  • Heat up a little cooking oil in a non stick or similar frying pan over medium heat. Add the halloumi slices (about ¼-½ inch thick) and cook them until golden brown on both sides (about 2-3 minutes). Transfer to a plate lined with paper towel to drain the excess oil. You can keep the halloumi warm in a preheated oven before ready to serve. If you have a grill, grill the cheese there which will add an appetizing smoky layer to it.
    1 packet (8 oz) halloumi cheese
  • Assemble the salad. In a large bowl, mix the spinach leaves, half of the dressing, and red onions in a bowl. Gently mix to combine. Arrange others ingredients on a serving platter and add beetroots (I like to add a pinch of salt to the beetroot before serving), halloumi and top with more dressing right before ready to serve. You can add a squeeze of citrus juice or a little lemon zest for a pleasing aroma and delicious flavors
    4 cups baby spinach, 1 small red onion, 2 medium beetroot

NOTES

  • To Store Salad. The salad is meant to be consumed on the same day. The salad leaves mixed in the dressing won't keep fresh for a long time and thus is better to consume right away, as fresh as it comes!
  • To Store Fried Cheese. However, this doesn’t apply to halloumi cheese! Once you’ve fried halloumi, it can be refrigerated for 1-2 days. Reheat in the warm oven for a couple of minutes (preferred method), or in the microwave, or air fryer. No freezing!

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NUTRITION

Calories: 171kcalCarbohydrates: 14gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 144mgPotassium: 471mgFiber: 3gSugar: 6gVitamin A: 3773IUVitamin C: 17mgCalcium: 64mgIron: 2mg
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