Cypriot Beetroot and Halloumi Slaw with Oregano

Name: Cypriot Beetroot and Halloumi Slaw with Oregano
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (560 g) fresh beetroots (about 4 medium), peeled, peeled and cut into ⅜-inch (1 cm) sticks, about 2 inches (5 cm) long; 5 tbsp (75 ml) extra-virgin olive oil, divided, divided (3 tbsp for roasting, 2 tbsp for dressing); sea salt, to taste; freshly ground black pepper, to taste; 8 oz (225 g) halloumi cheese, cut into ¼-inch (6 mm) thick slices; 1½ tbsp (22 ml) red wine vinegar; 2 tbsp (6 g) fresh oregano leaves (or 1 tsp dried), finely chopped; ½ medium (75 g) red onion, very thinly sliced (about ⅛-inch / 3 mm thick); 1 tbsp (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A warm slaw of roasted beetroots and crispy fried halloumi cheese, tossed with fresh oregano, red wine vinegar, and good olive oil. The earthy beets contrast beautifully with the squeaky, salty halloumi, creating a dish that works as a side or light starter. Inspired by the Mediterranean flavors of Cyprus.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Preheat the oven to 400°F (200°C)
Have a medium skillet ready for frying the halloumi
Line a baking sheet with parchment paper

1
Roast the beetrootsOven 400°F / 205°C
- Toss the cut beetroots with 3 tbsp olive oil, salt, and pepper on a parchment-lined baking sheet, spreading them in a single layer.
- Roast at 400°F (200°C) for 25–30 minutes, stirring halfway through, until the beetroots are tender and their edges are lightly caramelized.
- The beets should be fork-tender and beginning to soften at their edges.
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Ready when: Beetroots are fork-tender with lightly caramelized edges
Tip: Don't overcrowd the pan; if your beets are large, use two baking sheets for even roasting.
2
Fry the halloumi
- While the beetroots are roasting (about 10 minutes before they finish), heat a medium skillet over medium-high heat until very hot (about 1 minute).
- Dry the halloumi slices on paper towels to remove surface moisture.
- Once the pan is hot, add the halloumi slices and fry for 2–3 minutes per side without moving them around too much.
- They should develop a golden-brown crust and begin to soften slightly.
- Transfer to a clean plate lined with paper towels to drain.
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Ready when: Halloumi is golden-brown on both sides and warm throughout
Tip: Don't flip the halloumi too early; let it sit still in the pan so it gets a proper crust. It won't melt completely, which is the point—it should remain somewhat firm and squeaky.
3
Make the dressing
- In a small bowl, whisk together 2 tbsp olive oil, red wine vinegar, and fresh oregano.
- Season with a pinch of salt and pepper.
- If using lemon juice, add it now.
- The dressing should be balanced between acidic and fruity.
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Ready when: Dressing is well combined and homogeneous
Tip: If your oregano is very strong, start with half the amount and taste before adding more.
4
Assemble the slaw
- Transfer the warm roasted beetroots to a large mixing bowl.
- Add the thinly sliced red onion and pour the oregano dressing over top.
- Toss gently to combine, being careful not to break up the beet sticks.
- Let the mixture sit for 5 minutes at room temperature so the flavors meld.
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Ready when: Beetroots and onion are evenly coated with dressing
Tip: Toss gently to keep the beet sticks intact; rough handling will create a mushy salad.
5
Finish and serve
- Divide the warm beetroot slaw among serving plates or a platter.
- Top each portion with the warm halloumi slices (you can break or cut them into smaller pieces if you prefer).
- Taste and adjust seasoning with salt, pepper, or a squeeze of fresh lemon if needed.
- Serve warm or at room temperature.
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Ready when: Dish is plated and ready to serve
Tip: Serve this while the halloumi is still warm for the best texture and flavor contrast with the cool beets.

Good to know

Tips

For the best results, choose medium beetroots of roughly equal size so they roast evenly. Very large beets may need an extra 5–10 minutes.
Pat the halloumi completely dry before frying—any surface moisture will prevent a good crust and the cheese will stick to the pan.
This slaw is delicious warm, at room temperature, or even chilled. It's perfect alongside grilled lamb, roasted chicken, or as part of a Cypriot meze spread.
If you make this ahead, reserve the halloumi for last-minute cooking. Fry it fresh just before serving for the signature squeaky texture.

Make ahead

The beetroots can be roasted up to 1 day ahead, cooled, and stored in the fridge. Reheat gently in a 300°F (150°C) oven for about 10 minutes before serving. The dressing can be made up to 2 hours ahead and stored at room temperature. Fry the halloumi fresh just before serving for the best texture.

Storage & reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The halloumi will firm up and lose some of its squeaky texture, so it's best eaten fresh. Reheat the beets in a low oven before serving again.

Substitutions

fresh oregano leaves (or 1 tsp dried) → 1 tsp dried oregano. Dried oregano is more intense; use half the amount of fresh. You can also substitute marjoram or thyme.
red wine vinegar → white wine vinegar or sherry vinegar. Either will give a slightly lighter color and marginally different acidity. Avoid balsamic, which is too sweet for this dish.
halloumi cheese → feta cheese (fried) or grilled feta blocks. Feta won't fry as neatly, but you can grill cubes or simply crumble it over. The flavor will be more salty and tangy.
red onion → thinly sliced white or sweet onion. White onion will be sharper; sweet onion will be milder. Red onion adds a slight peppery note and visual contrast.