One of the things I love about summer is experimenting with new, fresh vegetable and salad ideas to go alongside barbecues, or even alone as a meal. My vegetable garden is full of produce, and I’ve also topped up at the markets so that means there’s lots of colour to inspire me as I open up the vegetable bins.
Roasting beetroot and carrot brings out their sweetness and in my opinion, cauliflower is best served roasted so the combination of these three vegetables is delicious. For this recipe, the beetroot are roasted in a balsamic glaze that adds a delicious flavour to the salad when combined.
This is delicious served with brown rice and chickpeas or a serve of protein.
Roasted beetroot, carrot, cauliflower salad with halloumi
Serves 3-4
2 large beetroot
1 bunch of baby carrots, or 4 normal sized carrots chopped into wedges
1.5 cups cauliflower florets
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
2 tablespoons olive oil
4 cloves of garlic
1 cup green bean
100g halloumi cheese
1/4 cup chopped walnuts
Preheat the oven to 180 degrees celcius fan bake. Cut the ends off the beetroot, peel and chop into wedges. Wash or peel the carrots and chop in half (or into wedges if using normal sized carrots).
Place the beetroot into a slice tin and drizzle over half a tablespoon of olive oil, followed by the balsamic vinegar. Toss to coat. Sprinkle over the brown sugar. (I roast the beetroot separately so it doesn’t stain the other vegetables)
On an oven tray, add the carrots and cauliflower and drizzle over the remaining olive oil. Peel and crush the garlic and sprinkle over the top.
Place in the oven for 20-30 minutes, or until the cauliflower is lightly browned and the vegetables are cooked.
Steam the beans for 5 minutes, or until cooked, but still firm – we don’t want soggy, overcooked beans. While the beans are cooking, slice the halloumi into thickish slices (around 1/2 cm) and cut into squares. Pan fry for a couple of minutes on each side.
To assemble the salad, mix the vegetables together and sprinkle over the cooked halloumi and walnuts.
That recipe looks great however I am very disappointed that on a site where you are promoting to eat well that you have included sugar. Apart from the fact that we know sugar is not good for our well being the Beetroot and carrot have heaps of their own sweetness and do not require extra. I am hoping this year to finally see recipes that are sugar free.
Hi Jude, yes TOO much sugar is unhealthy. This recipe contains 1 teaspoon over the whole recipe. That’s 1/4 teaspoon per serve. Not excessive at all. Some may have used honey or maple syrup or coconut sugar, these are all still sugars. The small amount of sugar helps glaze the beetroot along with the balsamic vinegar and olive oil. You are more than welcome to leave it out. With or without the sugar, it’s a nutrient rich, low sugar dish.
This is my first recipe since I found your site today – so glad I did! I think maybe our ovens are a bit less hot in Canada as I found the veges still a bit too hard after 40 minutes at 350 – which is your 180. I threw them back in at 400 for another 15 – but I am loving the flavours and will know to just up the heat next time. Thank you for the recipe!
Hi Melissa – I’m glad you really enjoyed it! Maybe I do need to adjust the time – I’ll have to make it again and double check.