Vibrant Beetroot Blood Orange and Halloumi Salad Recipe to Brighten Your Plate

A salad that combines earthy beetroot, zesty blood orange, and salty halloumi offers a fresh and exciting way to enjoy a meal packed with flavour and texture. This recipe balances sweet, tangy, and savoury notes, making it perfect for lunch or a light dinner. Whether you roast your beetroot or use pre-cooked, the result is a colourful dish that looks as good as it tastes.

Why This Salad Works

This beetroot, blood orange and halloumi salad combines ingredients that balance each other well:

• Beetroot provides earthiness and a tender bite.

• Blood orange adds brightness and acidity.

• Halloumi offers saltiness and a satisfying chew.

• Pomegranate molasses dressing ties the flavours together with sweetness and tang.

  
  

The result is a dish that feels light but filling, colourful, and full of contrasting textures.

Beetroot, Blood Orange and Halloumi Salad Recipe - The Recipe

1 large beetroot, roasted, or a two pre-cooked beetroots

1 blood orange

2 handfuls mixed salad leaves

1 block of halloumi

3 tablespoon pomegranate molasses pomegranate concentrate, or a little less, to taste

1 tablespoon balsamic vinegar

1 ½ tablespoon virgin olive oil

Preparing the Beetroot

Start with one large beetroot, either pre-cooked or raw. Roasting the beetroot enhances its natural sweetness and adds a tender texture. To roast:

• Peel the beetroot and cut it into roughly 2 cm (¾ inch) cubes.

• Toss the pieces lightly in olive oil.

• Spread them on a baking tray and roast at 200°C (400°F) for 45 to 60 minutes until tender.

• Let the beetroot cool before adding it to the salad.

  
  

If you prefer convenience, use pre-cooked beetroot. Simply peel and dice it into similar-sized pieces and put to one side.

Preparing the Blood Orange

The blood orange adds a bright, citrusy contrast to the earthy beetroot. Peel the orange carefully, removing all the white pith to avoid bitterness. Slice the orange into rings, then cut larger slices in half to create bite-sized pieces. This will help distribute the citrus flavor evenly throughout the salad.

Assembling the Salad Base

On two plates, arrange two handfuls of mixed salad leaves each. Use a mix of greens like baby spinach, arugula, and red leaf lettuce for variety in flavor and texture. Scatter the roasted or diced beetroot and blood orange slices over the leaves. The combination of colours—deep red, bright orange, and fresh green—makes the salad visually appealing.

Making the Dressing

The dressing ties the salad together with a balance of sweet and tangy flavors. Whisk together:

• 3 tablespoons of pomegranate molasses or pomegranate concentrate (adjust to taste)

• 1 tablespoon of balsamic vinegar

• 1½ tablespoons of virgin olive oil

  
  

Drizzle this dressing evenly over the salad. The pomegranate molasses adds a rich sweetness with a hint of tartness, complementing both the beetroot and blood orange.

Cooking the Halloumi

Halloumi cheese brings a salty, chewy texture that contrasts nicely with the soft beetroot and juicy orange. Slice one block of halloumi into three layers, then cut into cubes. Heat a griddle or large frying pan over medium heat and cook the halloumi cubes until golden brown on all sides, about 2-3 minutes per side.

Once cooked, arrange the halloumi cubes on top of the salad. The warm cheese will slightly soften the salad leaves and enhance the overall flavor.

Tips for Serving and Variations

• Serve this salad immediately while the halloumi is warm for the best texture contrast.

• For extra crunch, add toasted walnuts or pumpkin seeds.

• Fresh herbs like mint or parsley can add a refreshing note.

• If you want a vegan version, replace halloumi with grilled tofu or marinated tempeh.