Step 1

1 Scrub the beets well, but don't peel them

Step 2

2 Cut them in half lengthwise

Step 3

3 (If using beets larger than golf ball size, cut them into 1/2-inch lengthwise slices

Step 4

4 ) Brush the beets and halloumi slices with a little of the oil

Step 5

5 Prepare the grill for direct heat

Step 6

6 If using a gas grill, preheat to medium-high (400 to 450 degrees)

Step 7

7 If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly under the cooking area

Step 8

8 For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds

Step 9

9 Have a spray water bottle at hand for taming any flames

Step 10

10 Arrange the halloumi slices on the grill; cook, uncovered, for about 1 minute per side or until charred in spots

Step 11

11 Transfer to a serving platter

Step 12

12 Arrange the beets on the grill; cook, uncovered, for 3 to 4 minutes per side, turning them carefully with tongs or a spatula, until charred in spots and barely tender when pierced with a skewer

Step 13

13 Transfer the beets to the platter with the cheese

Step 14

14 Top with the onion slices and garnish with the small beet greens

Step 15

15 Whisk together the 1/4 cup oil, the mustard, thyme, lemon juice and salt in a liquid measuring cup to form an emulsified dressing

Step 16

16 Taste, and add salt as needed

Step 17

17 Dollop over the beet salad and serve