Citrus, Beet, & Arugula Salad w/ Halloumi Croutons

Name: Citrus, Beet, & Arugula Salad w/ Halloumi Croutons
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

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Featured in our Holiday 2021 Food + Entertaining article, Festa Italiana, this citrus, beet, and arugula salad with halloumi croutons makes for an elevated holiday salad.

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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 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