Salade de betteraves rouges et jaunes, halloumi grillé, pousses de pois, vinaigrette miel et Dijon

Serves: 6 servings

Preparation time: 20 min

Cook Time: 10 min

Total time: 30 min


  • 3 medium-sized yellow beets or a package of sous-vide cooked yellow beets
  • 3 medium-sized red beets or a package of sous-vide cooked red beets
  • 200 g halloumi cheese
  • 1 tbsp of olive oil to brush the BBQ or pan
  • ¼ t. olive oil
  • 1 tbsp. Dijon mustard
  • 2 tbsp. honey
  • 1 tbsp. white wine vinegar
  • Ground pea sprouts to decorate (optional)


  1. Preheat BBQ if you opt for a BBQ.
  2. Put the beets in a saucepan of boiling water and cook until tender, about 1 hour or 15 minutes at the presto. Or use a package of sous-vide cooked beets. Peel, cut with a knife or mandolin in approximately 0.5 (1/4 inch) thick slices. Set aside.
  3. If you opt for pan cooking, preheat the medium-high pan. Add the tablespoon of oil. Grill the cheese slices for 2 minutes on each side. Set aside.
  4. In a small mason jar, combine Dijon mustard, honey and white wine vinegar.
  5. In serving plates, alternate with a slice of red beet and a slice of yellow beet, layer 2 slices of halloumi, and sprinkle with chopped pea shoots.
  6. Using a spoon, take some vinaigrette and circle over the salad to gently pour the vinaigrette.