Beetroot & Haloumi salad w Walnut dressing

We had this again last night with a few variations - salted green olives instead of capers, and no haloumi. Still delicious :) And with the beetroot in our garden swelling larger and spinach threatening to shade out all else, it will be around a little more over the next few months.

So here it is again :

~Haloumi & Beetroot salad with Walnut dressing~
6 large beetroot, trimmed
500g haloumi, drained
2 tabs olive oil
100g baby spinach leaves, washed and dried

Walnut dressing
1/3 cup walnut halves
1/2 cup drained capers
1/2 cup olive oil
1/4 cup balsamic vinegar
1 garlic clove crushed
salt & black pepper

Preheat oven to 180 degrees. Wrap beetroot in foil and place in roasting pan. Cook for an hour or until tender.

Place walnuts on baking tray and cook in oven about 10 minutes or until lightly toasted. Set aside to cool.Chop walnuts coarsely; place in a bowl with capers, garlic, oil and vinegar. Season with salt and pepper. (I would leave out salt as it is quite salty already, and I left pepper out of the kids' portions as they don't like it).

Remove beetroot from the oven and cool for 10 minutes or until you can touch it. Use gloves if you don't want beetroot stain on your hands (I don't bother), and slip skins and stems off. Slice beetroot into thick slices.

Cut haloumi into slices - I like about 3/4cm, but whatever you prefer. Heat oil in non-stick pan to high heat. Cook haloumi in batches, until golden brown on each side. Cut into smaller fingers when they are cooked.We served this on a big platter and ate with out fingers - but you could serve individually. Lay spinach on plate first, then layer beetroot and haloumi and drizzle dressing over the top. Serve immediately.