Salads
Halloumi
The Quirky Foodster Team
Ingredients
- 500 g (1.1 lb) Fresh beetroot
- 3 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 1 clove Garlic, minced
- 1/2 tsp Salt
- 1 tbsp Fresh parsley, chopped
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.
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