Citrus Beet and Arugula Salad with Halloumi Croutons

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

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