Creating and offering condiments since 1991


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
Frenchmaid Balsamic Vinaigrette    4 tablespoons
Frenchmaid 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 Frenchmaid Balsamic Vinaigrette and finish with small

dots of Frenchmaid Creamy Aioli around the salad.


Garnish with salad leaves and serve.



Feel free to share this recipe, click the button below to download it. 

Share with us your pictures and comments 

  • Facebook Social Icon
  • Instagram Social Icon

© 2023 by GROENZ.