Roasted shallots and beetroot with halloumi and mint
I realise I’ve already given the Farm and Feasters a recipe with beetroot and halloumi this season - see here - but I wanted to share this one too as it’s my absolute favourite way of cooking shallots! I’ve borrowed the method from a River Cottage cookbook and I use it all the time to cook shallot, either to put in a salad like this, or to serve by themselves warm on the side of a roast dinner. Please do try it even if you don’t make the whole salad.
Other iterations of this salad that I make have included sliced duck breast, segments of orange or pickled blackberries - often with chopped pistachios or hazelnuts over the top. I’ve also done a version with goat’s cheese and za’atar, see recipe here.
In summary, I think beets and shallots are perfect together - the earthiness of the beetroot is complemented by the sweetness of the shallots. You just need something with a bit of acidity to marry the flavours and bring some brightness - a sharp cheese, citrus, a pickle, show roasted tomatoes would work well too.
Feel free to mix up the herbs. I’ve used mint here, but dill also works well as would a sprinkle of thyme or orgeano.
Serves 4 as side or a light meal
400g cooked beetroot, either boiled or roasted – peeled and cut into wedges
200g shallots
1 tablespoon granulated sugar
1 teaspoon olive oil, plus a little more for drizzling
25g butter
100g halloumi, cut into 1.5cm cubes
A handful mint leaves
Salt and pepper
If you need instuctions on cooking beetroot you can find a recipe here.
Pre-heat the oven to 170°C. Peel the shallots. Put in an oven proof pan on a medium-high heat and sprinkle with the sugar and season with salt and pepper. Keep the shallots moving to avoid them burning. Allow them to caramelize for a few minutes then add the teaspoon olive oil and the butter. Then place the pan in the oven for 15 to 20 minutes until the shallots are soft. Leave to cool a little.
Meanwhile fry the halloumi. Heat a frying pan over a medium heat, once hot add a drop of olive oil (you don’t need much) and then add the halloumi. Fry for about 30 seconds on each side until golden and crispy. You can fry all six sides if you are patient, but I usually only properly fry two or three, enough to get that golden crunch.
Toss the warm halloumi in with the shallots and so they get a bit sticky in the shallot juices.
Arrange the beetroot on a plate and season with a little salt. Add the shallots and halloumi and some mint leaves in between. Drizzle over a little olive oil and serve.
