Recipes Salads Green Salads Arugula Salad Citrus, Beet, and Arugula Salad with Halloumi Croutons 5.0 (3) 3 Reviews Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad gets elevated to holiday status courtesy of crispy halloumi croutons. By Adeena Sussman Published on October 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Active Time: 35 mins Total Time: 35 mins Servings: 8 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 1 ¼ teaspoon 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 (about 1 1/8 ounces) 1 (8-ounce) package halloumi cheese, cut into 3/4-inch cubes 1 tablespoon water 1 large bunch arugula (about 7 ounces), leaves separated and stems trimmed (or 1 [5-ounces] pkg. baby arugula) ½ cup pomegranate arils ⅓ cup toasted pine nuts Directions Preheat oven to 400°F. Place each beet on a separate 12-inch square of aluminum foil. Drizzle beets with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt. Fold foil sheets around each beet, and crimp tightly to form 2 airtight packets. Place packets on a small baking sheet, and roast in preheated oven until beets are tender but not mushy, 1 hour to 1 hour and 30 minutes. Remove from oven. Let beets cool in sealed packets 30 minutes. Unwrap cooled beets and peel. Cut beets into 1/2-inch wedges. Set aside. While beets roast, trim 1/4 inch from top and bottom of each citrus fruit. Stand each citrus fruit upright on trimmed bottom; using a sharp knife and following the curve of the fruit, cut and remove the rind and white pith. Slice citrus crosswise into 1/4-inch rounds, and halve rounds into half-moons. Alternatively, slice in between membranes to cut into supremes. Set citrus aside. Squeeze juice from rinds into a small bowl to yield 1 tablespoon juice. Add lime juice, honey, mustard, pepper, 1/2 teaspoon salt, and remaining 1/4 cup olive oil; whisk until well combined. Set aside. Pour vegetable oil to a depth of 1 1/2 inches in a medium saucepan, and heat over medium-high until oil reaches 400°F. Stir together flour and remaining 1/4 teaspoon salt in a medium bowl. Toss halloumi cubes and 1 tablespoon water in a separate medium bowl; drain. Add halloumi to flour mixture, and toss well to coat; shake off excess flour mixture. Working in batches, fry halloumi, stirring occasionally, until crispy and dark golden brown, 1 minute and 30 seconds to 2 minutes and 30 seconds per batch. Using a slotted spoon, transfer halloumi to a paper towel–lined plate. Arrange arugula, beet wedges, and citrus on a large platter; drizzle with 1/4 cup dressing. Top salad with halloumi croutons, pomegranate arils, and pine nuts. Serve with remaining dressing. Make Ahead Beets can be roasted up to 2 days ahead and refrigerated in separate airtight containers. Note Find halloumi at Middle Eastern and Mediterranean grocery stores. Rate it Print