beet + haloumi salad recipe | Veggie Mama

Orange-Roasted Beetroot and Haloumi Salad

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Mixing
  • Cuisine: Australian


A hearty, portable, delicious salad. Excellent for travellers!



  • 1kg beets, peeled and chopped into chunks
  • 1 Medium orange (juice and rind)
  • 2 tablespoons balsamic vinegar
  • 1/2 cup bulgur
  • 1 cup boiling water
  • 200g haloumi, diced
  • 100g feta, crumbled
  • 1 can chickpeas, rinsed and drained
  • 3 tablespoons apple cider vinegar (or more balsamic)
  • 2 tablespoons extra virgin olive oil
  • 1 pinch each salt and pepper


  1. First, roast the beets. Place in a roasting tray with olive oil, salt and pepper, and roast for 20 minutes.
  2. Stir in balsamic vinegar, rind and juice of one orange, and roast another 20-30 minutes until lovely and glazed.
  3. Put the bulgur in a bowl and cover with boiling water. Let sit 20 minutes until cooked.
  4. Fry the haloumi until golden brown.
  5. In a large bowl, mix the beets, chickpeas, bulgur, haloumi, and feta. Toss with your choice of vinegar, the olive oil, and lots of salt and pepper. Yum!

Keywords: beet salad, beetroot and haloumi salad, beetroot salad