Winter Beet Caprese Salad

· halloumi, hazelnuts, wild apple chutney ·

January 19, 2015 4 Comments

I took the picture below on September 5th, when my little foraging buddy and I found some wild apples on our walk. I’m trying to embrace the winter months and all but I so miss our summer walks – i.e. having 3 excuses a day to explore the woody crevices of the city, in search of wild edibles.

dog

It took me a while to figure out what to do with a bag of extremely sour apples. They were super aromatic, but too sour to even juice. I took my chances with a chutney and they ended up being the best chutney apples ever, holding both flavour and form. That tree is very well hidden and next year it’s alllllll mine! This Curried Apple Chutney recipe from Local Kitchen is wonderful, though I’m pretty sure I decreased the sugar, resulting in a pretty tart chutney, which is just how I like it.

Today’s beet + halloumi caprese salad is my “I’m embracing winter” version of a summer fave. The beets are marinated in a sweet cumin dressing, then layered with pan-fried halloumi cheese, topped with toasted hazelnuts + arugula. I cracked open a jar of the apple chutney and had it on the side – a perfect match for the earthy the beets and salty halloumi.

A delicious winter version of the famous caprese salad made with cumin-marinated beets, pan-friend halloumi, hazelnuts, arugula, and wild apple chutney // From the Land we Live on

Winter Beet Caprese Salad

Winter Beet Caprese Salad

Ingredients

    Cumin Marinated Beets
  • 3 small-medium red beets
  • 1/4 cup lemon juice, white wine vinegar or apple cider vinegar
  • 1 tsp. salt
  • 3 Tbsp. toasted hazelnut oil
  • 2 Tbsp. honey
  • 1/2 tsp. cumin powder
  • The rest of the salad
  • 250g halloumi cheese, in 1/2 inch slices
  • 1 Tbsp. of butter
  • large handful of arugula
  • 1/4 cup chopped hazelnuts, lightly toasted
  • hazelnut oil
  • Curried Apple Chutney

Instructions

  1. Cook and marinate the beets 1 day ahead: Wash, trim, and boil the beets until tender (usually an hour or two, depending on the size of your beets). Set them aside. Once cool, peel and slice the beets into 1/2 inch slices and arrange them in a container that has a well sealing lid.
  2. Whisk all the marinade ingredients in a bowl, then pour over the beets, close the container, and refrigerate for at least a day. The marinade won’t cover the beets, but you can flip the container upside down half way through the marinating time to redistribute the liquid.
  3. Assemble the salad right before serving: Gently toss the arugula with a few drops of hazelnut oil.
  4. Pan-fry the halloumi slices in butter, until golden on both sides and melted.
  5. Arrange beet and halloumi slices on a serving plate, top with toasted hazelnuts, arugula, and drizzle with more hazelnut oil
  6. Serve right away with apple chutney. The halloumi is best when its warm. If you need to reheat it later, toss it in a hot oven for a few minutes to reheat.
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4 Comments

  1. Reply

    Kelly @ Inspired Edibles

    January 20, 2015

    Oh my goodness… I don’t know what I’m more in love with. This gorgeous salad or your foraging buddy. Isn’t it the best when we allow ourselves the time to feel the good earth and the sunshine on our faces… as a native Canadian, I have to say this is one of the greatest joys I’ve experience moving to Northern California — those foraging days keep coming and I just love exploring with my pup. We are heading out together right now for our afternoon walk :). I fell in love with your winter salad on instagram (the combination of ingredients is wonderful) and I’m so glad I came over to check out your recipe and your beautiful blog. What a treat for the senses in every direction. xx

    • Reply

      Sofia

      January 21, 2015

      Daily walks and sunshine are so important – I totally had no idea before having a dog. You’re so lucky to have them all year long in Cali! Thanks for your sweet comment, Kelly!

  2. Reply

    Karishma

    January 21, 2015

    This salad sounds so divine! This is the second recipe I’ve seen today with an apple chutney and now I’m really inspired. And love the halloumi in this! P.S. your dog is SO cute.

    • Reply

      Sofia

      January 22, 2015

      Apple chutney is good with so many things! You’ll love it. Thanks, Karishma!

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