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

Roasted Beet Salad with Halloumi Croutons and Orange Mint Dressing

Serves 2-4

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.  Surprisingly, leftover halloumi croutons reheat beautifully in a toaster oven.

Ingredients

• Beets: 3-4 medium beets (red or gold)
• Halloumi: 1/2 pound, sliced into 1/2" cubes
  
• Greens: 2-4 cups baby arugula, or arugula sprouts
  
• Optional: 1 small red onion, thinly sliced
• 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: Preheat oven to 400°F (200°C). Wrap beets in foil, drizzle with avocado oil, and roast for 45-60 minutes until tender. 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: Heat 1/2 cup avocado oil in a small saucepan over medium heat. Fry the halloumi slices for 1-2 minutes per side until golden brown and crispy.  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: 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