Last week I had to fly to Melbourne for the day, leaving at 4pm and not getting there until almost 10pm. Knowing it’s pretty slim pickin’s for veggies on flights (the budget airlines, anyway!) I decided to pack a hearty salad for dinner that would see me through, wouldn’t stink out the plane, could stand not being refrigerated, and also wouldn’t get soggy and sad.
A fair few hearty ingredients in this salad mean maximum flavour, but also maximum beetroot stain, so is pretty ugly when mixed! Therefore, wasn’t going to share that visual with you. But hey, you’re understanding folk, you won’t mind an ugly salad! Will you?
I’ve also been thinking a little bit about this space for next year, and have decided to pass the Meatless Monday mantle onto someone else from January. If you’re interested, please drop me a line at stacey[@]theveggiemama.com. First in, best dressed!Print
A hearty, portable, delicious salad. Excellent for travellers!
- 1kg beets, peeled and chopped into chunks
- 1 Medium orange (juice and rind)
- 2 tablespoons balsamic vinegar
- 1/2 cup bulgur
- 1 cup boiling water
- 200g haloumi, diced
- 100g feta, crumbled
- 1 can chickpeas, rinsed and drained
- 3 tablespoons apple cider vinegar (or more balsamic)
- 2 tablespoons extra virgin olive oil
- 1 pinch each salt and pepper
- First, roast the beets. Place in a roasting tray with olive oil, salt and pepper, and roast for 20 minutes.
- Stir in balsamic vinegar, rind and juice of one orange, and roast another 20-30 minutes until lovely and glazed.
- Put the bulgur in a bowl and cover with boiling water. Let sit 20 minutes until cooked.
- Fry the haloumi until golden brown.
- In a large bowl, mix the beets, chickpeas, bulgur, haloumi, and feta. Toss with your choice of vinegar, the olive oil, and lots of salt and pepper. Yum!
Keywords: beet salad, beetroot and haloumi salad, beetroot salad