Beetroot salad on wholemeal toast with halloumi

Beetroot salad on wholemeal toast with halloumi

4.9 7 ratings

Prep. 10min

Total 40min

4 portions

Ingredients

Peeling vegetables

raw beetroots fitting through hole in mixing bowl lid or halved (approx. 2 cm wide)
500 g
parsnip cut into pieces (approx. 5 cm)
200 g
water
600 g

Beetroot salad

water
600 g
Halloumi cheese cut in triangles (approx. 2 cm thick)
400 g
olive oil for frying
1 tbsp
walnuts, shelled
30 g
fresh dill leaves only
10 g
onion halved
60 g
garlic cloves
1 - 2
Greek yoghurt
220 - 250 g
220 - 250 g plain yoghurt
lemon juice
10 g
white vinegar
1 - 2 tbsp
jarred horseradish
1 - 2 tsp
salt
½ tsp
ground black pepper
¼ - ½ tsp
wholemeal bread sliced, toasted, for serving
rocket salad leaves for serving

Difficulty

easy

Nutrition per 1 portion

Sodium 1348.6 mg

Protein 23.4 g

Calories 2062.8 kJ / 493 kcal

Fat 30 g

Fiber 6.9 g

Saturated fat 15.9 g

Carbohydrates 35.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Flexitarian Favourites 12 Recipes
International

You might also like...

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min

Green Goddess Salad

10min

Spicy Eggplant, Chickpeas and Chicken

30min

Salmon with Vegetable Sauce

25min

Soba Noodle and Salmon Bowl

30min

Camembert with Cranberries and Almonds

30min

Tex-Mex Chicken and Quinoa Salad

30min

Guacamole

5min

Peas and jamon

40min

Beetroot hummus

10min

Turkish eggs (Cilbir) on Greek yoghurt, served with toast and green salad

30min

Roasted Vegetables, Farro and Lemon Feta Dressing (Ben) Metric

55min