1. Preheat oven to 425°F/220°C. Wrap beets separately in aluminum-foil pouch. Cut fennel in half through core end and slice into 1/4-inch/5 mm wedges. In bowl, toss fennel with 1 tbsp/15 mL of the oil and salt; bake with beet pouch on foil-lined baking sheet for 30 to 45 minutes, turning fennel at halfway point, until fennel is caramelized and beets are tender. Let beets sit for 15 minutes; peel and slice into wedges.

2. Meanwhile, to make vinaigrette, in bowl, whisk together mustard, zest, juice, vinegar, garlic, honey, pepper and salt. Whisk in oil; set aside.

3. Preheat grill pan or skillet to high. Brush halloumi slices with remaining oil. Cook for about 1 minute per side, until golden brown.

4. In large bowl, toss cooked quinoa with fennel, arugula and vinaigrette. Divide salad among 4 plates; top with warm cheese and orange slices and scatter with roasted beets. Garnish with Spiced Almonds.

Spiced Almonds Recipe
1/3 cup / 75 mL whole almonds
1 tbsp / 15 mL maple syrup
1/2 tsp / 2 mL chili powder
1/4 tsp / 1 mL salt
Pinch cayenne pepper

1. In small bowl, combine almonds, syrup, chili powder, salt and cayenne. Bake nuts in 350°F/180°C oven on a nonstick baking liner or a foil-lined baking sheet for 15 minutes, until glazed. Let cool; break into pieces.