Citrus, Beet, & Arugula Salad w/ Halloumi Croutons | Peachy the Magazine

Ingredients

• 1 small red beet (about 5 ounces), trimmed and scrubbed
• 1 small golden beet (about 5 ounces), trimmed and scrubbed
• 5 tablespoons extra-virgin olive oil, divided
• 1¼ teaspoons kosher salt, divided
• 12 ounces assorted citrus fruits (such as pink grapefruit, Cara Cara oranges, navel oranges, and lemons)
• 3 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• ¼ teaspoon black pepper
• Vegetable oil
• ¼ cup all-purpose flour
• 1 (8-ounce) package halloumi cheese, cut into ¾-inch cubes
• 1 tablespoon water
• 1 large bunch arugula (about 7 ounces), leaves separated and stems trimmed; or 1 (5-ounce) package baby arugula
• ½ cup pomegranate arils
• 1⁄3 cup toasted pine nuts