A friend asked me about Haloumi cheese.  I posted a photo of a salad at the beginning of this blog.  A goat and sheep’s milk cheese from Cyprus, I found Haloumi on almost every restaurant menu in Sydney, Australia and Wellington, NZ when I was there in February.   It is very similar to Greek Feta in texture and you can grill it or sauté it without it really melting; it caramelizes on the outside and is easy to handle.  It’s quite salty and goes so nicely with beets, nuts and a slightly bitter green like arugula (rocket).  It comes in an odd shaped block and I slice it first then sauté it. 

As far as the rest of the salad: I usually buy several fresh beets (I use the greens steamed with a little butter, sea salt and pepper as a separate side dish) and chop the tops and fringes off, give a little rinse and then wrap in foil. Roast for 40-60 minutes at 350. I poke with a skewer to see if it’s done. Once they’ve cooled for a few mintues, I take a paring knife and paper towel to peel off the outer skin— it just slides off.  You might want to don rubber gloves (we get surgical ones for chopping garlic too – keeps the smell at bay) so your hands don’t turn red. I like them slightly warm like the cheese on the cold greens. My eldest son usually won’t let all of them actually make it to the top of the salad, he will gobble the slices up as quickly as they’re sliced. I used pecans or walnuts and a light mustard vinaigrette.

One short cut– Brianna’s French Style Mustard Vinaigrette (it has the artichoke on the label). It is so yummy- a little peppery and not over-seasoned.  I buy it at my local supermarket (a family run chain of 3 stores) along with the Haloumi.  I’ve found the cheese, near the Feta, in the larger chain stores too. 

I like arugula for the contrast of peppery-ness to the saltiness of the cheese.  Then add in the sweetness of the beets, the nuttiness of pecans or walnuts and lastly the sharpness of the vinaigrette… a perfect combination.  And I swear my kids eat it!