Roasted Beetroot with Pickled Red Onions Sprinkled with Halloumi and Feta Cheese (4 as an appetizer)


Have you noticed pickled red onions cropping up as a condiment these days? They are so easy to make and add a tangy crunch to a dish. Because I used apple cider vinegar there was no need for any sugar in this recipe. You will have more than enough pickled onions than needed for this dish and they can be used for other purposes. They go well with the other ingredients in this dish – diced beetroot and the diced cheeses (I can tolerate halloumi and feta cheese as they aren’t derived from cow’s milk).

Pre-heat oven to 350 degrees


Boiling water

1 largish red onion – halved and cut into fine slices then separate the pieces

3/4 cup of apple cider vinegar

1/2 tsp. salt

Boil the water while chopping the onion then place onion pieces in a pan, pour over boiling water until pieces are covered, leave to stand for 3 minutes and drain.

Pour the apple cider vinegar into a bowl and add the salt.

Tip onions into this bowl and stir.

Leave to stand for a couple of hours before serving, stirring occasionally.


3 medium beetroot

Place beetroot in a dish and roast in the oven for about an hour and a half until tender to the touch.

Let cook, then chop into cubes.


1 good ounce each of Halloumi and Feta cheese

Cut cheeses into small cubes


Top beetroot with the cheeses and surround beetroot with pickled onions






Simple Salad (4)


Do you ever just fancy a steak and salad – simple, quick and easy – maybe with some new potatoes? All done in about 10 minutes. This salad combines crisp romaine lettuce, avocado and finely chopped red onion tossed with a vinaigrette dressing.

1 -2 heads romaine lettuce – sliced

1 avocado – diced

2 tbsp. finely diced red onion


1 tsp. Dijon mustard

1 tbsp. red wine vinegar

3 tbsp. olive oil

Salt and freshly ground black pepper

Whisk all ingredients together or give jam jar a good shake, pour a couple of tbsp. over salad and toss, adding more vinaigrette if necessary.


Cucumber, Avocado and Red Onion Salad (serves 4)

Cucumber, Avocado and Red Onion Salad (serves 4)

Just a little side salad to serve alongside chicken or as one of a number of salads for a vegetarian/vegan option.
Cucumber and avocado are both bland so something needs to be added and/or a tasty dressing. I added finely chopped red onion (rather vague as to amount because it depends on how much you like onion in a salad). I dressed the salad with a simple lemon vinaigrette.

1 x English cucumber – diced
1 x avocado – diced
Little bit of a large red onion – finely diced
Juice of 1/2 lemon
2 tbsp. extra virgin olive oil

Place cucumber, avocado and onion in a bowl.
Pour over lemon juice and oil.
Mix together and enjoy!

Tomato Salad (serves 4)

Tomato Salad (serves 4)

Sometimes simple is best – ripe tomatoes, red onion and olives with a balsamic dressing. However there is a twist that you can do or omit – roasted cherry tomatoes. They do add a depth of flavor, though. My balsamic dressing is delicious thanks to the olive oil stand at my local farmer’s market. His olive oil goes from tree to bottle in 24 hours and his balsamic vinegar is 12 years old – you can really taste the difference and he advised a 2:1 ratio of oil to vinegar. I took black pitted olives from the deli counter and put them in the food processor (taste better than canned olives). Can be an appetizer in the way tomatoes and mozzarella are, or can be a salad.

2 large, ripe tomatoes – sliced
1 or 2 slices of red onion – finely chopped
Handful of black, pitted olives – processed in food processor
Handful of cherry tomatoes – roasted

Arranged slices of tomatoes around a plate.
Place roasted tomatoes on top of each slice of fresh tomato and smush them down.
Sprinkle with red onion and processed olives.
Drizzle with balsamic vinaigrette.