I’ve been in an utter cooking rut the past week.
Other than the tomato tatin, everything that has come out of my kitchen has been a total flop. The type of flop that halfway into cooking the recipe—after all the ingredients are chopped and the oven has been preheated—I already know it’s not going to make the blog.
It’s really frustrating. Even if I didn’t feel like I owed you guys three recipes a week it would be frustrating. 
This week we headed down to Chicago to my parent’s house for a couple of days, and maybe it was my mother’s kitchen that snapped me back into it, but I finally made something worth sharing.
Sweet golden beets and salty fried halloumi cheese on top a bed of bitter arugula and crunchy walnuts. There’s a ton of texture. A ton of flavor.
It’s a perfect lunch salad, which is exactly what we had it for. And I got to photograph it in my parent’s bright, airy kitchen in the middle of the day, when the sunshine was pouring in, rather than on my usual setup at night.
Here’s to hoping for more kitchen successes, and hopefully some more inspiration, in the weeks to come.
- 4 medium golden beets
- ⅓ cup walnut oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon of butter
- 4 large handfuls of baby arugula
- ¾ cup chopped walnuts
- ¼ pound halloumi cheese, cut into ¼ inch thick squares
- Freshly ground black pepper
- Bring a medium sized pot of water to boil. Add beets and cook until tender, about 30 minutes.
- Meanwhile, whisk together walnut oil, apple cider vinegar, honey, cumin, and salt in a small bowl. Pour over arugula and toss to coat. Stir in walnuts.
- When beets are cooked, run them under cold water until they're cool enough to touch. Using your hands, peel off skin. Slice beets into ¼ inch rounds.
- Melt butter in a small saucepan over medium heat. Add pieces of halloumi and cook until they are golden brown. Flip and repeat on other side.
- Divide arugula among four plates. Top with beets, fried halloumi, and freshly ground black pepper.
Sounds delicious!
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