Roast Beets With Halloumi |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
|
I love squeaky salty halloumi cheese. Here it sits on top of sweet roasted beets just waiting to let its gooey insides ooze out mmmm... Ingredients:
8 small beetroots |
4 tablespoons olive oil |
1 teaspoon dried rosemary |
4 garlic cloves, unpeeled |
1 teaspoon horseradish sauce |
1 lemon, juice of |
200 g halloumi cheese |
2 cups mixed salad greens |
Directions:
1. Heat oven to 200C/400°F.
2. Scrub the beetroot, trim off any leaves and halve.
3. Toss in 1 tbsp of the olive oil, the rosemary and garlic and bake covered in foil for 25 minutes.
4. Remove foil, turn beets and cook for another 25 minutes.
5. Remove beets and peel off the skins. Place back in the roasting pan with the horseradish, oil and lemon juice - keep warm.
6. Arrange the salad leaves.
7. Slice the cheese and grill until brown on each side.
8. Arrange beetroot on the leaves and top with the haloumi - eat while hot else the cheese will become rubbery.
|
|