Roasted Beet and Halloumi Skewers
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 12 skewers
  • 450g baby beets (roughly 5-6 beets)
  • 250g halloumi cheese
  • 1 cup packed fresh parsley leaves
  • ¼ cup extra-virgin olive oil
  • juice from ⅓ of a lemon
  • 1 small bunch fresh mint
  1. Preheat the oven to 425F. Wash your beets thoroughly, then place them in a pyrex dish, cover with aluminum foil, and roast for 25-35 minutes, or until they are easily pierced with a knife. It might take slightly longer for larger beets.
  2. While the beets are roasting, mince the fresh parsley leaves until they are very fine. Transfer to a small bowl and add the ¼ cup olive oil and the juice from ⅓ of a lemon. Stir together.
  3. In a large pan on medium-high heat, fry the halloumi for a couple minutes on each side, until it develops a nice golden-brown colour. Remove from heat, and slice the cheese into even-sized cubes — I tend to cut them into 18 rather than 12 pieces, so I have some extra for snacking! Toss the cubes in the parsley sauce, and allow to marinate for a few minutes.
  4. When the beets are done, remove them from the oven and allow to cool before handling. Remove the skins (they should rub off quite easily; otherwise, you can use a vegetable peeler) and the tough area where the stem was attached. Slice into quarters/thirds depending on the size of the beets.
  5. Assemble each skewer by adding a slice of beet, followed by a piece of halloumi, followed by a fresh mint leaf, followed by another beet. Repeat. Best served while the halloumi is still slightly warm.
Tips and tricks:

-Pressed for time? You can roast and peel the beets a day in advance and store them in the fridge, or you can even buy preserved baby beets that come pre-cooked.
-This recipe can be easily adapted to other seasonal vegetables. Try roasted carrots or butternut squash in place of the beets.
-If you have any leftovers, chop the beets and cheese into smaller pieces, and use as a salad topping.
Recipe by Food Bloggers of Canada at