Roasted Root Vegetables with Farm-Fresh Halloumi and Garlic-Lime Sour Cream Dip

Name: Roasted Root Vegetables with Farm-Fresh Halloumi and Garlic-Lime Sour Cream Dip
Cook time: 55 min
Yield: 4 meals
Ingredients: beetroots; carrot; parsnip; red onion; salt; black pepper; dried rosemary; sugar; oil; kale; pinch salt; garlic clove with skin; sour cream; pinch black pepper; lime; halloumi-type cheese

Savor the delicious combination of roasted root vegetables paired with farm-fresh halloumi, offering a satisfying crunch and rich, savory flavor. The natural sweetness of the vegetables is perfectly balanced by the refreshing tang of the garlic-lime dip. This dish warms you up, delights your taste buds, and provides a boost of essential vitamins. A harmonious blend of seasonal and locally sourced ingredients makes this meal truly special.

55 min

Gluten-free

Root Vegetables:: 1 pkgbeetroots; 4 carrot; 2 parsnip; 1 red onion; 1.5 tspsalt; 0.5 tspblack pepper; 1 pkgdried rosemary; 2 tspsugar; 2 tbspoil; 1 pkgkale; 1 tbspoil; pinch salt
Dip:: 1 garlic clove with skin; 1 pkgsour cream; pinch salt; pinch black pepper; 1 lime
Cheese:: 1 pkghalloumi-type cheese; 2 tbspoil

Tip

Beetroot takes longer to roast, so we recommend cutting it into smaller pieces.

1
Preheat the oven to 225 °C and line a baking tray with parchment paper.
2
Thoroughly wash the root vegetables, cut them into smaller pieces, and spread them on the baking tray. Peel the red onion, slice it into strips, and add it to the vegetables. Season with salt, black pepper, dried rosemary, sugar, and add 2 tablespoons of oil. Gently toss to coat evenly.
3
Add unpeeled garlic to the tray, which will be used later for the dip.
4
Place the tray in the oven and roast for approximately 35 minutes, until the beetroot becomes tender.
5
Rinse the kale, remove the tough stems, and cut the leaves into thin strips. In a bowl, toss the kale with a tablespoon of oil and a pinch of salt.
6
Once the beetroot is tender, remove the tray from the oven. Take out the roasted garlic and add the kale to the vegetables. Return the tray to the oven and bake for another 5–8 minutes.
7
Prepare the dip: mix sour cream with salt, black pepper, and lime juice. Peel the roasted garlic, mash it with a fork, and stir it into the sour cream. Mix the dip gently.
8
Heat 1–2 tablespoons of oil in a pan over medium-high heat. Slice the halloumi into pieces and fry until golden brown on both sides.
9
Serve the roasted root vegetables on plates with the halloumi and the prepared dip. Enjoy your meal!