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
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.
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