Preheat the oven to 350ºF.

Scrub the beets under cold water to remove any dirt.

Place each beet on a piece of aluminum foil. Drizzle each beet with ½ tablespoon extra virgin olive oil. Sprinkle each beet with ¼ teaspoon salt. Wrap the beets in foil and place them on a baking sheet. Transfer to the oven for 45–60 minutes or until the beets can be pierced easily with a wooden skewer or knife.

Remove the beets from the oven and carefully unwrap the foil. Let them cool for 5–10 minutes before running them under cold water. Scrub the skin off the beets or use a paring knife to remove the skin.

Once the beets are peeled, dice them into small cubes and sprinkle with more salt to taste. Set aside.

While the beets roast, make the dressing. Combine the lemon juice, mustard, maple syrup, and extra virgin olive oil in a bowl and whisk until smooth. Taste and add salt and pepper. Add more maple syrup or Dijon mustard, depending on your preferences. Refrigerate until needed and whisk the dressing again right before serving.

Once the beets are diced, begin preparing the salad.

Place the kale in a large serving bowl. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle with ¼ teaspoon salt. Massage the oil into the leaves and set aside.

Heat 1 tablespoon extra virgin olive oil in a grill pan or skillet over medium heat. Once hot, add the halloumi slices and cook for 2-3 minutes per side until golden brown. Transfer to a cutting board.

Add another teaspoon of oil over medium heat if the skillet seems dry. Once hot, add the bread cubes and cook for 4-5 minutes, turning periodically, until crisp and browned. Remove the bread from the pan and set aside.

Add the pecans to the hot pan and cook for 1 minute until toasted. Transfer to a cutting board and roughly chop.

Dice the warm halloumi slices into bite-sized cubes. Add the halloumi, golden beets, toasted bread, pecans, and golden raisins to the bowl of chopped kale. Pour the dressing over the salad and toss gently to combine. Taste and adjust the seasonings to your preference.

Divide the salad between bowls and enjoy!