Horseradish Vinaigrette: In a small bowl, whisk together oil, vinegar, maple syrup, horseradish, lemon juice, salt, oregano and basil; set aside.
In a large bowl, toss together cucumber, tomatoes, salt, and pepper. Add chickpeas and drizzle with most of the dressing and stir to combine.
Slice halloumi cheese lengthwise into 4 slices. Brush both sides with oil. Place slices on grill and grill for 2 minutes a side. Remove to cutting board and chop. Add to bowl.
Divide lettuce onto 6 small plates. Top with salad mixture and divide beets along each side of salad. Spoon remaining dressing over beets to serve.
Panfry Variation: Brown halloumi over medium-high heat - no need to use any oil - in a non-stick skillet and serve as in recipe.