When I said that my previous raw beetroot salad was delicious, I didn’t know it can be even better. OMG! this salad is amazing! First of all creamy sun-dried tomato dip is perfect with avocado. We have plenty of textures: crunchy beetroot, creamy and mushy avocado, crispy rocket leaves and firm golden halloumi cheese.
Trying to prove my own brain that this is much, much better choice than “freshly baked in store” sugar cookie (I call it sugar cookie because for me sugar has predominant taste), I made second attempt to raw beetroot salad. And because my avocado was ready to ripe I decided that kind of carpaccio salad will be worth trying.
I gathered all my favourite things here:
Rocket – crispy, fresh and peppery.
Avocado – mild, buttery and amazingly nutty flavour.
Beetroot – crunchy, fresh, a little bit bitter, juicy and sweet.
Grilled halloumi – spongy texture, tangy and salty.
Sun-dried tomato dip – smoky tomato flavour mixed with garlic, and cream cheese.
I think it will become my another favourite breakfast (after fried eggs and bunch of salad). And how pretty it looks! You can’t have a bad day if you start with such a colourful salad.
You can try to make it vegan adding grilled tofu instead of halloumi and skipping cream cheese in sun-dried tomato dip. If you’re on strict ketogenic diet 1 beetroot contains about 8g of carbs. Not too little not too much. Everything depends what’s your daily carb intake is, and how restrictive you are. But I’m telling you – this salad is heaven in the mouth. Obviously if you like these ingredients as much as I do 🙂
raw beetroot, avocado and halloumi salad
(with awesome sun-dried tomato dip)
INGREDIENTS for 1 (quite large) portion:
- 1 small beetroot
- ½ avocado
- some rocket
- 2 slices of halloumi cheese
- good pinch of lemon pepper
- extra virgin olive oil
- for sun-dried tomato dip: 1 garlic clove, small jar of sun-dried tomatoes cream cheese to taste
First prepare sun-dried tomato dip. Peel one garlic clove, add sun-dried tomatoes drained from the oil and blitz using a blender or food processor until smooth. Add cream cheese to taste – more you add more gentle tomato flavour you’ll achieve.
Heat a pan and grill 2 slices of halloumi until gold and crispy on both sides.
In the meantime peel and rinse your beetroot and slice it very thinly. You can use a sharp knife, peeler or a grater to slice. Peel half of avocado and slice.
Take your favourite plate place a bunch of rocket and arrange alternately slices of beetroot and avocado. Drizzle with olive oil and sprinkle with lemon pepper.
When halloumi is ready cut it in smaller pieces an arrange on the plate. Add a teaspoon or two of sun-dried tomato dip and serve.