Beetroot salad on wholemeal toast with halloumi
TM6

Beetroot salad on wholemeal toast with halloumi

4.8 (5 ratings)

Ingredients

Peeling vegetables

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

Beetroot salad

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

Nutrition
per 1 portion
Calories
2062.8 kJ / 493 kcal
Protein
23.4 g
Carbohydrates
35.3 g
Fat
30 g
Saturated Fat
15.9 g
Fibre
6.9 g
Sodium
1348.6 mg

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