Roasted Beet & Halloumi Salad

Ingredients

• Beets

  Raw

  4 beet or 328g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Maple syrups

  4 tsp or 27g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Authentic Halloumi Cheese

  Dodoni

  1 inch cube or 28g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Arugula

  Raw

  4 cup or 80g

• Walnuts

  Nuts, english

  ¼ cup, chopped or 29g

• Balsamic vinegar

  1 tbsp or 16g

Directions

1. Preheat the oven to 375°F.
2. Peel the beets and chop each into 6 wedges, removing the ends. Place the wedges onto a lined baking tray and drizzle with one-quarter of the olive oil, three-quarters of the maple syrup, thyme, and a pinch of salt and pepper. Toss well and roast for 50-55 minutes, until tender.
3. In a jar or bowl, combine balsamic vinegar, remaining olive oil, maple syrup, and a pinch of salt and pepper. Shake or whisk until well mixed and set aside.
4. Shortly before the beets are done, heat a frying pan over medium heat and dry fry the halloumi slices for 2 minutes on each side until golden brown and crispy.
5. In a large bowl, combine the beets, cannellini beans, arugula, and half the walnuts. Divide among plates, top with halloumi slices and remaining walnuts, and serve warm.