Honey Roast Beetroot and Halloumi Salad with Butter Beans & Walnuts - Healthy + GF! Georgie Eats


Tender honey roasted beetroot, crispy halloumi cheese, earthy butter beans, peppery rocket and a crunch of walnuts all wrapped up in a beautiful sweet balsamic dressing. Whether you just want a simple lunch or want to impress at a dinner party - it's the perfect winter salad for you! GF & Healthy.

Course Appetizer, Main Course, Salad, Side Dish
Cuisine European
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people


  • 4 large raw beetroot
  • 1 tbsp olive oil
  • 1 tbsp honey / maple syrup
  • 1 tsp dried thyme
  • Pinch sea salt & freshly ground black pepper
  • 125 g (1/2 block) halloumi cheese sliced into 4
  • 1 400g can butter beans / cannellini beans drained and rinsed
  • 60 g wild rocket / mixed leaves
  • Handful walnut halves roughly chopped

For The Dressing

  • 1 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp honey / maple syrup
  • Large pinch sea salt & freshly ground black pepper


  1. Preheat the oven 170°c fan/190°c/380°f.

  2. Chop each beetroot into 6 wedges, removing the tops and tails as you go. Place the wedges onto a lined baking tray and drizzle over the olive oil, honey, thyme and a large pinch of salt and pepper. Give everything a mix before roasting in the preheated oven for 50-55 minutes until the beetroot is tender.

  3. Meanwhile make the dressing. Place all the ingredients into a jar with a lid/bowl and shake/whisk until combined. Set aside until ready to serve.

  4. Just before the beetroot is due to come out of the oven, heat a frying pan over a medium heat. Dry fry the halloumi slices for 2 minutes each side until golden brown and crispy.

  5. To assemble the salad, place the roasted beetroot, beans, salad leaves and 1/2 the walnuts into a large bowl to combine. Divide between plates and top with the halloumi slices and remaining walnuts. Serve whilst still warm.

Recipe Notes

To make ahead prepare each component separately and keep them in the fridge. When ready to serve, reheat the beetroot in the oven until piping hot whilst you fry off the halloumi. Then assemble as in step 5.

This salad is best eaten straight away as cooked halloumi cheese doesn't tend to keep well. To eat cold or for meal prep/packed lunches swap the halloumi for a feta/goats cheese instead.

Vegan: Use maple syrup rather than honey. Omit the halloumi cheese and use a dairy-free alternative or leave it out altogether - it is just as delicious!

A few ingredient notes: