Roasted Beetroot and Apple Salad with Mint Yogurt Dressing
Servings Prep Time
4 10minutes
Cook Time
1hour
Servings Prep Time
4 10minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat oven to 200C.
  2. Pierce the beetroots with the tip of a knife a couple of times each, and then place in the centre of a large piece of foil. Scrunch the top to create a reasonably air-tight package and bake in the oven 45 minutes to an hour, until beets are soft.
  3. Remove the beets from the oven and leave until they are cool enough to handle. When you can, slide the skin off each of the beets and cut the pointed ends off. Cut into chunks and set aside.
  4. In a medium-high frying pan, fry the haloumi until golden.
  5. In a large salad bowl or on 4 individual plates, layer the spinach and sliced green onion with the apple and half the mint leaves (chop the other half of the mint leaves very fine).
  6. Top the salad with chunks of beetroot and haloumi.
  7. In a small bowl, whisk the yogurt, chopped mint, lemon juice, salt and pepper.
  8. Drizzle the dressing over the salad and top with extra mint leaves and slices of green onion.