Roasted beetroot with grilled halloumi and gremolata recipe
By and large, the most common way beetroot is eaten across the Middle East is in salad form: it's roasted and then mixed with olive oil, lemon, parsley, and usually some garlic as well. A love-it-or-hate-it dish – because of the beets’ earthy, almost soil-like flavour – this recipe elevates the standard fare.
The salty cheese is the perfect foil for the beets’ sweetness, while the parsley and lemon zest provided a welcome brightness to both the walnut and beetroots’ woody astringency. The flavour components hark back to the traditional Arab beet salad, but the arrangement and additional ingredients lend it a more interesting flair.
Ingredients
- 550 g beetroot (about 2 medium)
- 19.4 oz beetroot (about 2 medium)
- 19.4 oz beetroot (about 2 medium)
- 50 g walnut pieces, toasted and finely chopped
- 20 g fresh parsley leaves, finely chopped
- 1 unwaxed lemon, grated zest
- 0.2 tsp salt
- 2 cloves garlic, very finely diced or crushed
- 2 tbsp extra-virgin olive oil
- 1.8 oz walnut pieces, toasted and finely chopped
- 0.7 oz fresh parsley leaves, finely chopped
- 1 unwaxed lemon, grated zest
- 0.2 tsp salt
- 2 cloves garlic, very finely diced or crushed
- 2 tbsp extra-virgin olive oil
- 1.8 oz walnut pieces, toasted and finely chopped
- 0.7 oz fresh parsley leaves, finely chopped
- 1 unwaxed lemon, grated zest
- 0.2 tsp salt
- 2 cloves garlic, very finely diced or crushed
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 0.2 tsp salt
- 250 g halloumi cheese, sliced into 10 1-cm (⅓-inch) slabs
- 2 tbsp fresh lemon juice
- 0.2 tsp salt
- 8.8 oz halloumi cheese, sliced into 10 1-cm (⅓-inch) slabs
- 2 tbsp fresh lemon juice
- 0.2 tsp salt
- 8.8 oz halloumi cheese, sliced into 10 1-cm (⅓-inch) slabs
Details
- Cuisine: Arab
- Recipe Type: Beetroot
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 70 mins
- Serves: 4
Step-by-step
- Preheat the oven to 230°C/450°F/gas mark 7.
- Trim the beetroot and wash thoroughly. Wrap each beetroot individually in aluminium foil and roast until a skewer or sharp knife easily penetrates the flesh, 45–60 minutes. Remove and set aside until cool enough to handle.
- Once the beets are cooled, peel the skin off with a peeler or by rubbing off with your fingers. Use gloves to avoid staining your hands. Cut the beets into large bite-size cubes and set aside.
- Next, make the gremolata. In a bowl, combine the walnuts, parsley, lemon zest, salt, garlic and olive oil, and mix until incorporated. Set aside.
- To assemble, toss the beetroots with the lemon juice and salt and arrange in a serving bowl.
- Heat a griddle or grill pan over medium heat until hot. Arrange the halloumi pieces on the pan and cook until you see grill marks and the halloumi releases easily, about 3 minutes. Flip and cook until the other side releases easily as well, 2–3 minutes.
- To serve, top the beetroot with the halloumi and spoon the gremolata on top.
This recipe is from The Arabesque Table by Reem Kassis. Published by Phaidon. Food photography by Dan Perez.
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