RECIPE: Roasted Beet Salad with halloumi Croutons and Orange-Mint Dressing

The original recipe was presented to me by AI, and appeared to be a compilation of several beet and halloumi salad recipes.  It wasn't quite what I was after so I made some adjustments and was happy with the results. 

My husband doesn't like beets, so I only put them on half the salad in case he wanted to avoid them; but, not only did he eat them, he had seconds!  We added the dressing on our plates because I knew there would be leftovers, and the arugula would keep better undressed.  Surprisingly, leftover halloumi croutons reheat beautifully in a toaster oven.

Roasted Beet Salad with Halloumi Croutons and Orange Mint Dressing

Serves 2-4

Ingredients

• Beets: 3-4 medium beets (red or gold), scrubbed but not peeled
• Halloumi: 1/2 pound, sliced into 3/8" cubes
  
• Greens: 2-4 cups baby arugula, or arugula sprouts
  
• Optional: 1 small red onion, thinly sliced, and/or chive blossoms
  
• Oil: 1/2 cup avocado oil for drizzling and frying 

Orange-Mint Vinaigrette

• 6 T. olive oil
• 6 mandarin oranges, zested, 4 juiced, 2 peeled
  
• 2 T. apple cider vinegar
• 2 t. honey
• 2 T. fresh mint, julienned
• Salt and black pepper to taste 

Instructions

1. Roast the Beets: 
1. Preheat oven to 400°F (200°C). 
2. Lay down a 12" square of tin foil, then a 12" square of parchment paper on top of the foil.  
3. Set one beet in the center of the parchment and drizzle with  little oil.  Spread it around the outside of the beet.  Wrap the beet in parchment, then wrap the foil around the parchment (the idea is that the foil does not touch your food! Do this for each beet.  
4. Roast them or 45-60 minutes until tender. 
5. Let cool, peel, and cut into wedges or cubes.
2. Make the Dressing:
1. Add the honey and 1/2 t. salt to the apple cider vinegar
2. Add the orange zest to the olive oil
3. Juice 4 of the mandarins
4. Whisk all of the above together
   
5. Peel the remaining 2 mandarins and add them to the dressing
6. Right before serving stir in the julienned mint
3. Fry the Halloumi: 
1. Heat 1/2 cup avocado oil in a small saucepan over medium heat. 
2. Fry the halloumi slices for 1-2 minutes per side until golden brown and crispy.  
3. Remove to a paper towel-lined plate.
   
4. Assemble: Arrange the greens on a platter, top with beets, red onions, and orange segments.
5. Serve: Stir the mint into the dressing. Drizzle the dressing over the entire salad. Add the warm fried halloumi on top and serve immediately.  Offer freshly ground pepper.

NOTE: The oil can be strained and reused once, if you serve this two days in a row.

Beet and arugula salad with halloumi croutons