Roast Beets With Halloumi Recipes

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

Steps:

• Heat oven to 200C/400°F.
• Scrub the beetroot, trim off any leaves and halve.
• Toss in 1 tbsp of the olive oil, the rosemary and garlic and bake covered in foil for 25 minutes.
• Remove foil, turn beets and cook for another 25 minutes.
• Remove beets and peel off the skins. Place back in the roasting pan with the horseradish, oil and lemon juice - keep warm.
• Arrange the salad leaves.
• Slice the cheese and grill until brown on each side.
• Arrange beetroot on the leaves and top with the haloumi - eat while hot else the cheese will become rubbery.

Steps:

• Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.
• Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.
• Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. With medium to medium-high heat -- the pancake should gently sizzle -- cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes. Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.