Delicious beet salad with halloumi

Beets and halloumi is an unstoppable combination. My homemade beet salad is the perfect light lunch!

Beet salad with halloumi cheese and mixed seeds.
  • beets
  • kale
  • halloumi
  • pumpkin seeds, sunflower seeds or any other seeds of your choosing
  • rapeseed oil
  • sea salt

Fresh beets are of course the best, but you can always use frozen ones too of course! I always keep chopped and pre-boiled beets in the freezer, and I just love that I can make a nice summery salad with them in the middle of winter too. You can use any type of beets you like, together with the leafy greens of the season. The salty halloumi cheese goes great with the sweet beets. Yum!


Boil the beets and cut them into large pieces. They should be lukewarm.
If you want to use frozen beets, just thaw them and heat them in a pot with a splash of rapeseed oil.
Put the beets and chopped leafy greens in a bowl.
Add a little rapeseed oil and season with sea salt.
Pan-fry halloumi until it gets some color and then cut into smaller pieces.
Put the halloumi cheese and your favorite seeds on top of your beet salad.

Serve the beet salad with a nice slice of bread, a salmon filet or steak, or why not have them with homemade vegetable patties?

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth
Styling: Agnes Gällhagen

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