CITRUS , BEET , AND ARUGULA SALAD WITH HALLOUMI CROUTONS
Serves 8
Resplendent with mixed citrus and jewel-toned roasted beets , this peppery arugula salad gets elevated to holiday status courtesy of crispy halloumi croutons .
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 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
Preheat oven to 400 °. Place each beet on a separate 12-inch square of aluminum foil . Drizzle beets with 1 tablespoon olive oil and sprinkle with ½ 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 1½ hours . Remove from oven . Let beets cool in sealed packets 30 minutes . Unwrap cooled beets and peel . Cut beets into ½-inch wedges . Set aside .
While beets roast , trim ¼ 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 ¼-inch rounds and halve each round into a half-moon .