Beet and Halloumi Salad

Topped with a maple balsamic dressing and toasted pistachios, this salty-yet-sweet salad is bursting with flavor and is sure to be a hit.

3 baby beets, ends removed, peeled, and cut into bite-sized pieces
Olive oil
Salt and pepper
About 4 cups salad greens of choice (I used mixed baby greens)
4 slices halloumi cheese, about ¼ inch thick
3 tablespoons toasted pistachios

For the Dressing:
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 teaspoon maple syrup
Pinch of salt and pepper

View the full recipe at Orchard Street Kitchen →