Roasted Beetroot And Haloumi Salad

By Annalisa Perry

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Make this citrusy salad a part of your Easter celebrations for friends and loved ones.

All you have to do is throw all your ingredients of Roasted Beetroot And Haloumi Salad

  1. 4 large 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 light olive oil
  9. 1 teaspoon dijon mustard

The instruction how to make Roasted Beetroot And Haloumi Salad

  1. Preheat oven to 200u00b0C/180u00b0C fan-forced. Trim beetroot stems. Wash beetroot. Pat dry. Wrap in foil. Place in a baking dish. Roast for 30 minutes or until tender and skin peels away when rubbed. Set aside until cool enough to handle.
  2. Meanwhile, make dressing Place orange juice, lemon juice, oil and mustard in a screw-top jar. Secure lid. Shake to combine. Refrigerate.
  3. Cut haloumi into 1cm-thick slices. Spray a frying pan with oil. Heat over medium heat. Cook haloumi, in batches, for 2 minutes each side or until light golden. Transfer to a plate lined with paper towel.
  4. Wearing rubber gloves, peel each 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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