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Candy striped beets salad

Candy striped beets with halloumi and fresh mint

A lovely and so beautiful salad with candy striped beets and fresh mint

Course Salad, Side Dish
Cuisine International, Nordic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people


  • 5-6 medium sized golden or candy cane beetroot
  • 6-8 slices halloumi
  • 1 small handful sliced almonds
  • 10-12 large fresh mint leaves
  • 1 tsp finely grated organic lemon zest
  • a few drops of apple cider vinegar
  • good olive oil


  1. Start peeling the beets and toss them with olive oil and a little salt. Place them on a baking sheet with baking paper and bake at 200 degrees (400 F) for about 20 minutes.

  2. Toast the sliced almonds on a dry pan until they start to gain a little color.

  3. Fry slices of halloumi cheese on a very hot pan with olive oil for a couple of minutes on each side until they get nice and crispy.

  4. Place the baked beets on two plates and top with slices of crispy halloumi.

  5. Sprinkle with coarsely chopped fresh mint, lemon zest and toasted almonds.

  6. Drizzle with a little apple cider vinegar and plenty of good olive oil and serve your delicious salad with beets!