Author Notes
A beautiful lunch salad filled with spicy arugula, sweet golden beets, and salty halloumi cheese. —Vicky | Things I Made Today
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Ingredients
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4
Medium golden beets
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1/3 cup
Walnut oil
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2 tablespoons
Apple cider vinegar
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2 tablespoons
Honey
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1 teaspoon
Ground cumin
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1 teaspoon
Salt
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1 tablespoon
Butter
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4
Large handfuls of baby arugula
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3/4 cup
Chopped walnuts
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1/4 pound
Halloumi cheese, cut into ½ inch thick squares
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Freshly ground black pepper
Directions
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Bring a medium sized pot of water to boil. Add beets and cook until tender, about 30 minutes.
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Meanwhile, whisk together walnut oil, apple cider vinegar, honey, cumin, and salt in a small bowl. Pour over arugula and toss to coat. Stir in walnuts.
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When beets are cooked, run them under cold water until they’re cool enough to touch. Using your hands, peel off skin. Slice beets into ½ inch rounds.
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Melt butter in a small saucepan over medium heat. Add pieces of halloumi and cook until they are golden brown. Flip and repeat on other side.
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Divide arugula among four plates. Top with beets, fried halloumi, and freshly ground black pepper.
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