© 2023 by GROENZ.

FOOD for SUCCESS

Creating and offering condiments since 1991

–  ROAST BEETROOT, WALNUTS, HALOUMI  –

and Creamy Aioli Salad

"A tasty and trendy Vegetarian Salad "

 

Mixed salad leaves                              2 cup​
​Shallots                                                  6 medium peeled
Haloumi                                                 80g cut to 1cm dice
Walnut half’s                                        60g roasted
Beetroot                                                 2 medium size
French Maid Balsamic Vinaigrette    4 tablespoons
French Maid Creamy Aioli                   80ml

Prep: 25 Min | Cook: 35 Min

 

 

Wrap the beetroot in tinfoil and roast at 160 degrees until tender, remove the tinfoil and peel the beetroot, the skin should just pull off. 

 

Cut each beetroot into six wedges and keep warm until needed.

 

Cut the shallots in half and roast until golden and caramelized, then add the Haloumi and lightly colour in the oven.

 

Arrange the beetroot, walnuts, shallots and Haloumi on your plate, drizzle with French Maid Balsamic Vinaigrette and finish with small

dots of French Maid Creamy Aioli around the salad.

 

Garnish with salad leaves and serve.

 

 

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