top of page

Beet  and Spinach Salad


Beets (peeled and cubed)

Purple onion (sliced thin)

Halloumi cheese (found in middle-Eastern grocery stores, Trader Joe’s or Whole Foods)

Avocado (sliced)  


Red wine vinegar

Fig balsamic

Salt / smoked salt

Spinach and Beet salad.jpg
  1. Marinate the thin sliced onion in red wine vinegar for a few minutes. You could also keep in the fridge for a few days.

  2. Roast the cubed beets in a preheated oven (400 degrees), sprinkle salt, and drizzle olive oil. Roast until tender inside and golden-brown on the outside.

  3. Slice the Halloumi and fry it in a warm pan (no need to add oil). You should hear a sizzling sound when the Halloumi is placed in the pan (I prefer a cast iron pan, but any pan will work). Fry to a golden color on both sides. It should be served warm, so fry it just before you are ready to eat.

  4. Place the spinach in a bowl or on a plate.

  5. Top with the beets in the center.

  6. Place around a handful of pistachios, fried Halloumi cheese, avocado, and onions (see picture).

  7. Sprinkle salt or smoked salt, drizzle fig balsamic.

  • I intentionally didn’t share quantities in this recipe. Use as much as you like from each item. Be creative!

Vegan or Vegetarian, Gluten-free

Delicious and hardy salad for all seasons. It is my own version of a Poke bowl just because of the way I like to plate it and eat it.

You could add or change the greens, nuts, or cheese to your liking. A poached egg would be a great addition, as well.

Be creative and enjoy!

bottom of page