Fusion winter salad with roasted beets, quinoa, pickled pear, and halloumi with tamarind-tahini dressing - photo 1
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Fusion winter salad with roasted beets, quinoa, pickled pear, and halloumi with tamarind-tahini dressing

Cold Dishes Fusion cuisine Salads 90 min Medium 8 wyświetleń ~51.13 PLN - (0)
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Description

A bold, seasonal fusion salad combining the sweet-earthy depth of roasted beets, fluffy quinoa, crunchy pecans, and juicy pomegranate seeds. Marinated pear adds a pleasant acidity and lightness, while grilled halloumi cheese contributes a distinct salty-cheesy note. The tahini-based dressing with tamarind paste and yogurt brings the flavors together in a harmonious emulsion with a hint of ginger freshness. The dish is visually appealing — the contrasting burgundy of the beets, the bright grains of quinoa, ruby seeds, and golden pieces of halloumi — and balanced in terms of textures: soft, crunchy, and creamy elements. It works wonderfully as an elegant appetizer for a winter gathering, a light lunch, or as part of a buffet; it can be served with a piece of crispy sourdough bread or as a side to roasted fish. The salad combines influences from Mediterranean and Middle Eastern cuisines with a modern Asian twist (tamarind-tahini), making it a great match for wines with medium acidity or warming teas with citrus.

Ingredients Used

Ingredients (18)

Servings:
4
  • Beetroot (raw) 500 g
  • Quinoa (dry) 150 g
  • Water (for cooking quinoa) 300 ml
  • Halloumi 200 g
  • Salad mix (e.g. arugula, baby spinach, lamb's lettuce) 120 g
  • Pear (hard, for pickling) 200 g
  • Apple cider vinegar 100 ml
  • sugar 30 g
  • Pestki granatu 80 g
  • Pecan nuts (roasted or raw) 60 g
  • Tahini (sesame paste) 60 g
  • Greek yogurt (10% fat) 150 g
  • Tamarind pasta 30 g
  • Extra virgin olive oil 2.7 łyżki
  • Lime juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Marinated ginger 30 g
  • Chili flakes (optional) 2 szczypty
💰 Szacowany koszt dania: ~51.13 PLN (12.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beets

1

Preheat the oven to 200°C (top-bottom). Wash the beets under running water, do not peel them now — the skin will protect the color and flavor during baking. Cut off the root and stem, wrap each beet individually in aluminum foil or place all in a covered baking dish. Bake for 45-60 minutes depending on size (smaller 45 min, larger up to 60 min). Check with a fork: the beet is ready when the fork easily goes into the center without resistance.

Ingredients: Beetroot (raw), Salt, Extra virgin olive oil
Use kitchen gloves to take out the hot beets and carefully unwrap the foil (watch out for steam). It's best to bake beets of similar size together for even cooking. If you want to speed things up, you can cut the beets into quarters and bake for 35-40 minutes.
2

After baking, set the beets aside for 10 minutes to cool. When they are cool enough to handle, peel the skin off by hand (use a kitchen towel to make the skin come off more easily) and cut into thick slices/wedges about 5-7 mm high. Drizzle with a bit of olive oil and sprinkle lightly with salt.

Ingredients: Beetroot (raw), Extra virgin olive oil, Salt
The easiest way to peel beets is right after they have cooled slightly; the skin should come off easily with your fingers. If they are very small, you can cut them into quarters. Use a sharp knife and a cutting board with a dark shade so that the beet juice doesn't stain the surface.

Quinoa

3

Rinse the quinoa under cold water in a fine mesh strainer, vigorously rubbing the grains with your hand until the water runs clear — this removes the bitter coating. In a pot with a capacity of ~1.5 l, place the rinsed quinoa and 300 ml of water, add 2 g of salt (part of the total amount) and bring to a boil. Reduce the heat to low and cook covered for 12-15 minutes until the water is absorbed. After cooking, remove from heat and let it sit covered for 5 minutes, then fluff with a fork. The quinoa should be soft with visible 'tails' of the sprouts and slightly fluffy — not mushy.

Ingredients: Quinoa (dry), Water (for cooking quinoa), Salt
Use a pot with a lid; if you don't have a fine mesh strainer, rinse the quinoa several times in a bowl. Cooking on too high heat or without a lid causes uneven water absorption.

Marinated pear

4

In a small saucepan, heat 100 ml of apple cider vinegar with 30 g of sugar and 30 ml of water until the sugar dissolves (about 2-3 minutes), bringing it to a brief boil. Allow the marinade to cool slightly. In the meantime, wash and thinly slice the pear into half-moons (about 3 mm thick). Place the sliced pears in a jar or bowl and pour the warm (not hot) marinade over them. Let it sit for at least 20 minutes — the pears will be ready when they soften slightly and take on a delicate translucence while still retaining their firmness. Store the pickled pears in the refrigerator if preparing in advance.

Ingredients: Pear (hard, for pickling), Apple cider vinegar, sugar
Use a sharp knife to slice the pears thinly or a mandoline with caution. Do not caramelize the marinade; it should only be warm enough for the sugar to dissolve. Marinating adds a sweet and sour contrast to the salad.

Dressing

5

In a medium bowl, place 60 g of tahini, 150 g of Greek yogurt, and 30 g of tamarind paste. Add 30 ml of lime juice and 30 g of olive oil. Whisk everything together with a whisk or spoon until a smooth, silky emulsion forms (about 1-2 minutes). If the dressing is too thick, add a tablespoon of cold water at a time until the desired consistency is reached (it should be creamy but pourable). Season to taste with salt (the remainder from 5 g) and optionally 2 g of chili flakes (optional). Taste: the dressing should have a balance of sweet, sour, and salty with a slight nutty note from the tahini.

Ingredients: Tahini (sesame paste), Greek yogurt (10% fat), Tamarind pasta, Lime juice, Extra virgin olive oil, Salt, Chili flakes (optional)
Use a bowl with a diameter of about 18-20 cm and a whisk. If the tahini is too thick, gently warm it in a water bath to make it easier to combine. Gradually add water to avoid making it too runny.

Halloumi

6

Cut the halloumi into slices about 7-8 mm thick. Heat a grill pan or a regular non-stick pan over medium-high heat (preferably 26-28 cm). Drizzle a little olive oil (a few grams) in the pan, place the halloumi slices, and fry for 2-3 minutes on each side until golden, distinct stripes appear and the cheese becomes crispy on the outside while remaining soft in the center. Once cooked, transfer to a plate to cool slightly (2-3 minutes). Halloumi can be served warm or at room temperature.

Ingredients: Halloumi, Extra virgin olive oil
Use a well-heated pan — high temperature guarantees a nice crust. Do not fry for too long, as it may become rubbery. If you don't have a grill pan, use a regular one and fry uncovered.

Toasting nuts

7

In a dry medium-sized skillet, toast the pecans for 3-4 minutes over medium heat, shaking the skillet every few seconds, until they become fragrant and lightly browned. Be careful not to burn them — they should have a golden-brown color.

Ingredients: Pecan nuts (roasted or raw)
Use a flat pan without fat. After toasting, set the nuts on a paper towel to cool; once cooled, you can chop them slightly for easier scattering over the salad.

Salad Assembly

8

On a large flat plate or serving dish, spread 120 g of mixed salad as a base. Evenly distribute 200 g of roasted beetroot slices on the salad. Add 150 g of cooked quinoa, spooning it in a few places (the quinoa does not need to be hot). Arrange slices of pickled pear (the entire portion used) and 80 g of pomegranate seeds. Place slices of halloumi along the center of the salad. Sprinkle everything with 60 g of toasted pecans, and finally, gently drizzle with the prepared dressing — use 3-4 tablespoons (about 80-100 g) evenly, serving the rest separately. If using pickled ginger, lay thin strips on top as a contrast. Optionally, sprinkle with 2 g of chili flakes.

Ingredients: Salad mix (e.g. arugula, baby spinach, lamb's lettuce), Beetroot (raw), Quinoa (dry), Pear (hard, for pickling), Pestki granatu, Halloumi, Pecan nuts (roasted or raw), Tahini (sesame paste), Greek yogurt (10% fat), Tamarind pasta, Lime juice, Extra virgin olive oil, Marinated ginger, Chili flakes (optional)
Use a spoon and fork to evenly distribute the ingredients; do not mix aggressively to maintain the layered appearance. If you plan to serve later, keep the dressing separate and drizzle it just before serving.

Finishing and serving

9

Before serving, check the taste: add a pinch of salt and freshly ground pepper to the salad if needed. Serve the salad on a large platter, and place the remaining dressing in a sauceboat next to it. Serve immediately to keep the halloumi's pleasant texture; if preparing in advance, keep the ingredients chilled and assemble 15-20 minutes before serving.

Ingredients: Tahini (sesame paste), Greek yogurt (10% fat), Lime juice
Use a large flat plate with a diameter of about 30 cm for effective presentation. If serving at a party, prepare smaller portions in bowls so that each guest receives a proportional amount of protein, fruit, and nuts.

Fun Fact

💡

Quinoa has been cultivated in the Andes for thousands of years and was called 'the mother of all seeds' by indigenous people due to its nutritional value. The combination of tahini and tamarind in dressings is a modern fusion trend that blends Middle Eastern flavors with Southeast Asian cuisine.

Best for

zimowe przyjęcie elegancki lunch wegetariańska przystawka na obiad

Tips

🍽️ Serving

Serve slightly warm slices of halloumi on cold lettuce for a contrast in temperature. Serve the dressing on the side for guests to adjust the amount. A crunchy sourdough bread or thin croutons with olive oil and garlic pairs well with the salad. For a dairy-free version, replace halloumi with slices of baked tofu and use plant-based yogurt.

🥡 Storage

Store ingredients separately: roasted beets and quinoa in the fridge for up to 3 days, pickled pears for up to 5 days in an airtight container. The tahini dressing is best used within 2 days — mix it again before serving. The assembled salad can be stored in the fridge for a maximum of 12 hours, but serve at room temperature (15-20 minutes before serving). Halloumi is best fried just before serving; it can be reheated in a pan for 1-2 minutes.

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