Salads
Halloumi
Ingredients
- - Fresh beetroot — 500 g (1.1 lb)
- - Olive oil — 3 tbsp
- - Red wine vinegar — 2 tbsp
- - Garlic, minced — 1 clove
- - Salt — 1/2 tsp
- - Fresh parsley, chopped — 1 tbsp
Method
- Boil whole, unpeeled beetroots in a large pot of water for 40-50 minutes until fork-tender.
- Drain and allow to cool enough to handle, then peel using your fingers or a small knife (skins will slip off easily).
- Slice or dice the beetroot and place in a mixing bowl.
- Whisk together olive oil, vinegar, garlic and salt, then pour over the beetroot.
- Toss to coat, garnish with parsley, and serve at room temperature or chilled.
Introduction: This bright pink beetroot salad appears often on meze tables and during Lenten fasting periods, since it is
entirely plant-based.
Cultural Background: This bright pink beetroot salad appears often on meze tables and during Lenten fasting periods, since it is
entirely plant-based. Boiled beets are dressed simply with olive oil and vinegar, letting the earthy
sweetness of the vegetable shine.
Variations: Vegetarian. Naturally vegan as traditionally prepared.
Storage: Refrigerate in an airtight container for up to 5 days; flavour improves after a day.
Reheating: Not applicable — served cold or at room temperature.
Nutrition: Per serving: ~130 kcal, 2g protein, 9g fat, 11g carbohydrate.
FAQs
Q: Can I use pre-cooked beetroot?
A: Yes, vacuum-packed cooked beetroot works well and saves time.
Q: Is this dish vegan?
A: Yes, naturally vegan.