Citrus and Beet Salad with Halloumi Croutons | The Fancy Pants Kitchen

Name: Citrus and Beet Salad with Halloumi Croutons | The Fancy Pants Kitchen
Ingredients: 1 small red beet (about 5 ounces), trimmed and scrubbed; 1 small golden beet (about 5 ounces), trimmed and scrubbed; 5 tbsp extra-virgin olive oil, divided; 1 & 1/4 tsp kosher salt, divided; 12 ounces assorted citrus fruits (such as pink grapefruit, Cara Cara oranges, navel oranges, and lemons); 3 tbsp fresh lime juice; 1 tbsp honey; 1 tbsp Dijon mustard; 1/4 tsp black pepper; Vegetable oil; 1/4 cup all-purpose flour (about 1 & 1/8 ounces); 1 (8-ounce) package halloumi cheese, cut into 3/4-inch cubes; 1 tbsp water; 1 large bunch arugula (about 7 ounces), leaves separated and stems trimmed (or 1 [5-ounces] pkg. baby arugula); 1/2 cup pomegranate arils; 1/3 cup toasted pine nuts

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This beautiful Citrus and Beet Salad with Halloumi Croutons is loaded with mixed citrus and jewel-toned roasted beets. It is elevated to "winner" status with

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Ingredients

1 small red beet (about 5 ounces), trimmed and scrubbed
1 small golden beet (about 5 ounces), trimmed and scrubbed
5 tbsp extra-virgin olive oil, divided
1 & 1/4 tsp kosher salt, divided
12 ounces assorted citrus fruits (such as pink grapefruit, Cara Cara oranges, navel oranges, and lemons)
3 tbsp fresh lime juice
1 tbsp honey
1 tbsp Dijon mustard
1/4 tsp black pepper
Vegetable oil
1/4 cup all-purpose flour (about 1 & 1/8 ounces)
1 (8-ounce) package halloumi cheese, cut into 3/4-inch cubes
1 tbsp water
1 large bunch arugula (about 7 ounces), leaves separated and stems trimmed (or 1 [5-ounces] pkg. baby arugula)
1/2 cup pomegranate arils
1/3 cup toasted pine nuts