3 tablespoons apple cider vinegar (or more balsamic)
2 tablespoons extra virgin olive oil
1 pinch each salt and pepper
First, roast the beets. Place in a roasting tray with olive oil, salt and pepper, and roast for 20 minutes (I did mine in the Jamie Oliver HomeCooker, which turns out really lovely roasted beets). Stir in balsamic vinegar, rind and juice of one orange, and roast another 20-30 minutes until lovely and glazed.
Put the bulgur in a bowl and cover with boiling water. Let sit 20 minutes until cooked.
Fry the haloumi until golden brown.
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!