Preheat the oven to 400F.

Massage the beetroots with 1 teaspoon oil and wrap them in an aluminum foil. Place in the middle rack and roast for 40 minutes. Once done and cooled enough to handle, open the foil carefully as the hot steam will come out. Trim the edges of the beetroot and slice into wedges.

Trim the edges of the carrot and peel them. If the carrots are small, slice them in half. If the carrots are big, cut into multiple long strips. Layer the carrots and the beetroots in a baking sheet. Drizzle 2 teaspoon oil on it and sprinkle the spices along with the salt.

Preheat oven to 400F and roast for 25 minutes.

In the meantime, cook the quinoa. Rinse the quinoa in a fine mesh sieve multiple times and then, transfer to a saucepan. Pour the stock or the water to the pan and bring it to a boil at high heat. (If you are using stock that has salt, you don’t need to add any. Otherwise, add ½ teaspoon salt). Once it comes to a boil, bring the heat to medium and simmer for 15 to 20 minutes or until the stock/water is absorbed. Switch off the heat and set the pan aside covered for 5 minutes. Then, fluff it with a fork. 

For the dressing, just put the yogurt, oil, cilantro, salt and cumin powder and whisk it.

Once the root vegetables are roasted, take it off and keep it ready to be served

Just before serving the salad, pan fry the halloumi cheese on a hot pan for 2 minutes on each side.

Layer the quinoa, roasted beets and carrots along with halved cherry tomatoes and grapes. Layer the pan-fried halloumi cheese, drizzle the dressing on top and scatter few walnuts.

Serve!