Citrus and Beet Salad with Halloumi Croutons
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 the crispy halloumi croutons that top this delicious salad. It’s accompanied by a lime honey salad dressing that compliments the peppery arugula perfectly!
To get going on this recipe, let’s roast the beets. I separate them so that the colors don’t get muddled together. Place them on a separate sheet of aluminum foil, add a little olive oil and salt and roast them for an hour or more until they are tender but not mushy (if you pierce them with a sharp knife, the knife should slide in easily). Let the beets cool for 30 minutes and then peel them and cut them into 1/2-inch wedges and set aside.
While the beets are roasting, trim the top and bottom 1/4-inch off of the citrus. Stand each fruit up on one flat end and, following the curve of the fruit, remove the peel and the white pith. Then slice in between each membrane to create “supremes” or cut crosswise into 1/4-inch rounds and then halve them into half moons. Or do both, like I did! Your choice.
Squeeze the juice from the rinds into a bowl and add the lime juice, honey, mustard, salt & pepper and finally the olive oil to make the dressing.
To make the halloumi croutons, toss the halloumi cubes in flour and salt and then fry the cubes in vegetable oil until they are crispy and browned.
Arrange the arugula, beets and citrus on a large platter. Drizzle some of the dressing over. Top the salad with the halloumi croutons, toasted pine nuts and pomegranate seeds. Serve the salad with extra dressing on the side.
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Citrus and Beet Salad with Halloumi Croutons
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour & 30 minutes
Total Time: 1 hour & 50 minutes
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
Instructions
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.
Chef’s Notes:
Beets can be roasted up to 2 days ahead and refrigerated in separate airtight containers.
Find halloumi at Middle Eastern and Mediterranean grocery stores.
Recipe from Food & Wine
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