Olives & Wine Craft House
Traverse City, Michigan
• 1 Beet, peeled
• 5 Radishes
• 3 Cloves Garlic
• 1 Oz. Lemon Juice
• 1 Oz. Olive Oil
• 2 Pinches Salt, to taste
• Pinch Black Pepper, freshly ground, to taste
• 1/8 Cup Pistachios
• 1 Pinch Sugar
• 8 Oz. Halloumi Cheese, cubed or whole
• 1/8 Cup Fresh Mint
Slice beets and radishes to 1/16” (or as preferred) using a mandolin, if available. To preserve the color of the radishes against the beets, place each in a separate small bowl.
Smash the garlic and sprinkle with a pinch of salt, chopping, and dragging your knife over the garlic to create a paste. Place in a small bowl and whisk in olive oil, lemon juice, salt, and pepper. Split this vinaigrette evenly between the vegetable bowls and toss. Let marinate for up to 30 minutes.
Prepare the pistachios, which complement this dish either whole or broken into smaller pieces and sprinkled with a pinch of sugar. You will get the most flavor by roasting and then smashing them in a bag with a mallet or rolling pin.
Just before serving, cube and fry the halloumi cheese on the stove top. (Halloumi is a brined, unripened Greek cheese traditionally made from sheep’s and cow’s milk. It has a high melting point and will become crispy on the outside but stay soft on the inside when fried or grilled.)
To assemble the salad, place the beets and radishes at your discretion, pocketing the halloumi cheese and mint throughout the dish. Garnish with pistachios and serve.