Heart Beet Salad

If you are looking to make a special but healthy dish this Valentine’s Day, and hate that holiday culture markets foods loaded with sugar and other ingredients you have been trying to avoid - look no further! This is a cute dish that is relatively easy and tastes great! It can easily be made dairy free by substituting the halloumi in this recipe for grilled chicken.

Ingredients List

• 2 cups Cubed Butternut Squash

• Olive Oil

• 1 tbsp of Ground Cumin

• 1/2 tsp of Chili Powder

• Pinch of Salt

• 1 cup Beets

• Salad Greens

• 125g Herb and Garlic Halloumi Cheese

• Feta (Optional for Garnish)

• Balsamic Vinaigrette

Instructions

1.      Coat the cubed butternut squash with olive oil, ground cumin, chili powder and salt. Spread onto a baking sheet lined with parchment paper and place in the oven at 350 degrees Fahrenheit for 20 minutes.

2.      Peel, slice and shape your beets. I small cookie cutter would be ideal in this situation. I didn’t have one so I hand carved my shapes by slicing the beets into ¼ inch pieces first. Once you are happy with the shapes, place them in a pot of hot water to boil for 5-7 minutes or until tender. You could alternatively roast your beets with the butternut squash!

3.      Wash and toss your greens. I used a mixture of arugula and micro greens purchased from Floating Gardens - The taste of Summer all year long. Set aside to dry.

4.      Slice your halloumi into long thin slices imitating grilled chicken strips. Place on a non-stick fry pan and cook until golden on each side. Set aside.

5.      Assemble! On a bed of greens, arrange your butternut squash, beets and halloumi as you desire. Sprinkle with a little bit of crumbled feta and drizzle with your balsamic vinaigrette.

Enjoy!

We would love to see your creations and hear about all the ways you were able to make Valentines special! Let us know what you think of this recipe at your next visit!

Cheers to spreading health and love!

Yours in Health, 

Dr. Arti Kumar