Beet and Halloumi Appetizer

Serves 6 (2 appetizers per person)

This fun twist on the traditional Caprese salad uses grilled beets and a creamy, brined sheep’s milk grilling cheese. This combination gives a rich and earthy fall feel to an otherwise light summery dish. Halloumi has a high melting point, so it is perfect for grilling until golden brown and serving warm on the grilled beet slices. It all pairs perfectly with sweet basil and the accompanying Balsamic Reduction.


  • 4 medium beets (whichever color you prefer or a combination)
  • 2 tablespoons extra-virgin olive oil, divided
  • Salt and pepper to taste
  • 12 slices halloumi cheese, approximately ¼-inch thick
  • 1 tablespoon (approximately) Simple Balsamic Reduction*
  • 1 small handful basil, finely sliced into strips


Preheat the grill to medium heat.

Wash beets well. No need to peel; the peel is easier to remove when cooked.

Drizzle each beet with 1 teaspoon of oil, a sprinkle of salt and some fresh pepper.

Wrap each beet individually in foil, ensuring the oil coats the entire surface as you wrap.

Grill beets for approximately 45 minutes, or until fork tender.

Remove beets from the grill, and carefully vent the foil to prevent overcooking.

Slip the cooked beet skin off easily with your hands.

Place the halloumi slices directly on the grill for approximately 2 minutes on each side, turning when golden.

Remove the halloumi when golden on both sides.

Assemble the dish by cutting the warm beets into 3-4 even slices, adding a slice of grilled halloumi to each, sprinkling them with the remaining olive oil and salt to taste, drizzling the balsamic reduction and adding on the sliced basil.

*To make the Balsamic Reduction, bring 1 cup balsamic vinegar to a boil then gently simmer for 15-20 minutes, until the volume greatly reduces and it is thick enough to coat a spoon. Store in a sealed container in the fridge and elevate any dish with a drizzle.

Nutrition Analysis: 360 cal, 23 g fat, 50 mg chol, 830 mg sodium, 22 g carbs, 4 g fiber, 17 g sugar, 17 g protein

Stephanie Vanlochem, BA, nutritional therapy practitioner, is the founder of Cook By Color Nutrition, where she teaches the power of cooking real food to nourish both mind and body. Stephanie helps clients find sustainable practices to feed themselves and their families for health and enjoyment. Follow Stephanie on Instagram @CookByColor or online at