Strawberry Beet Salad with Honey Halloumi and Lemon Honey Dressing

Strawberry Beet Salad with Honey Halloumi and Lemon Honey Dressing is a delightful and refreshing dish that combines the earthy sweetness of beets with the juicy tartness of strawberries, alongside the salty and crispy texture of halloumi cheese. This salad not only satisfies taste buds but also offers a variety of textures and flavors in every bite. The peppery arugula base adds a subtle bitterness that contrasts beautifully with the sweet and savory toppings, while the fresh mint leaves provide a burst of freshness. The Lemon Honey Dressing, with its sweet and tangy profile, ties all the elements together, making this salad a perfect appetizer or light meal.

The preparation is simple and quick, ensuring that you can enjoy a gourmet-style dish without spending hours in the kitchen. The ready-to-eat cooked beets save time and effort, allowing you to focus on assembling and dressing your salad. Whether you’re serving it at a picnic, a family gathering, or simply as a treat for yourself, this salad’s vibrant colors and flavors are sure to impress.

Strawberry Beet Salad with Honey Halloumi and Lemon Honey Dressing Ingredients

▪️ 2 cups baby arugula
▪️ 1 package ready-to-eat cooked beets, sliced
▪️ 1 cup fresh sliced strawberries
▪️ 8.8 ounces halloumi cheese, sliced into ½ inch pieces
▪️ 1 tablespoon chopped red onion
▪️ 1 tablespoon honey
▪️ ½ teaspoon red pepper flakes
▪️ Fresh mint leaves

Lemon Honey Dressing

▪️ 2 tablespoons honey
▪️ ¼ cup extra virgin olive oil
▪️ Juice of one lemon
▪️ ½ teaspoon salt
▪️ ½ teaspoon red pepper flakes

How to make Strawberry Beet Salad with Honey Halloumi and Lemon Honey Dressing

Step 1: Heat 1 teaspoon olive oil in a non-stick pan on medium-high heat. Add the halloumi, drizzle with honey, and sprinkle with red pepper flakes. Pan-sear the halloumi on each side until golden and crispy.

Step 2: Prepare the Lemon Honey dressing by mixing honey, extra virgin olive oil, lemon juice, salt, and red pepper flakes together. Mix well until fully combined.

Step 3: Arrange arugula on a platter, and top it with the sliced beets and strawberries. Add the pan-seared halloumi and chopped red onion on top. Pour the dressing over the salad and garnish with fresh mint leaves.

Overview of Strawberry Beet Salad with Honey Halloumi and Lemon Honey Dressing

Category	Details
Preparation Time	15 minutes
Cooking Time	10 minutes
Servings	4 servings
Nutritional Information	Protein: 15g, Carbohydrates: 24g, Fats: 21g
Energy	1052 kJ (251 cal)
Main Ingredients	Baby arugula, cooked beets, strawberries, halloumi cheese
Sauce Ingredients	Honey, extra virgin olive oil, lemon juice, salt, red pepper flakes
Cooking Method	Pan-searing
Meal Categories	Appetizer, Light Meal, Vegetarian
Key Flavors	Sweet, tangy, savory
Texture	Crunchy leaves, soft beets, crispy halloumi
Dietary Information	Vegetarian, Gluten-free
Allergen Information	Contains dairy
Storage Tips	Store leftovers in an airtight container in the refrigerator for up to 2 days
Serving Suggestions	Serve with crusty bread, a glass of white wine, or as a side dish

Fun Facts about Strawberry Beet Salad with Honey Halloumi and Lemon Honey Dressing

▪️ Halloumi cheese is originally from Cyprus and is known for its high melting point, making it perfect for grilling or pan-searing.
▪️ Beets are not only delicious but also rich in essential nutrients such as fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.
▪️ Strawberries are a great source of vitamin C, manganese, folate (vitamin B9), and potassium.