Heat oven to 390 (200C). Line a baking tray with parchment paper and throw in the beetroot. Season with salt and pepper and drizzle over 4 tablespoons of olive oil. Cover with aluminium foil and put in oven for 30 minutes.
Line another baking tray or pan with parchment paper and add the carrot. Season with salt and pepper and drizzle over 2 tablespoons of olive oil.
After the time is up for the beetroot, take care to remove the aluminium foil gently to avoid burning your hand from the steam. Add the red wine to the tray and return to the oven along with the tray of carrots for 15 minutes. Remove both trays from the oven, stir and return for another 10-15 minutes until done (when a sharp pointed knife goes into the beets easily they are done).
Cook orzo pasta according to instructions, drain and place in a mixing bowl. Stir through the basil pesto, give it a taste and see if you need to add any salt and pepper.
Slice the haloumi cheese into strips that are about ¼ inch thick. Heat1 tablespoon of olive oil in a frypan over a medium to high heat. Place the flour on a plate or board and dip each side of the haloumi in the flour then fry for about a minute on each side or until golden brown.
To assemble the salad, place the orzo in four bowls, top with the roast veges and finally the haloumi while its still warm.