Cook beets (see my preferred/lazy method below), peel, and chop into small 1/2 inch cubes. Place in a shallow serving bowl.
While the beets are cooking, prep the other ingredients: chop chives, parsley, apples, and combine dressing ingredients in a mason jar.
Roughly chop walnuts, add to a small dry pan on medium heat to toast. Toss them around frequently, for five or so minutes…just until they are fragrant and starting to brown. Set them aside to cool.
Slice your country bread into small crouton-sized bites and place on a parchment-lined baking sheet. Drizzle olive oil over top, along with chives and kosher salt. Toss around with your hands until they are all evenly coated. Bake at 375 for 15-20 minutes (stirring mid-way) until they are lightly browning and crisp.
Cut halloumi into 1/2 inch slices and lightly coat with olive oil. Place on a grill or in a stove-top pan over medium high heat. Cook for 2-3 minutes on each side, just until grill marks/ light browning appears.
Back to the serving dish. Top the beets with the chopped apple and remaining parsley. Drizzle two-thirds of the dressing over top and gently toss.
Top with the walnuts, croutons, warm halloumi, and drizzle over the remaining dressing.
And, don’t forget to add salt and fresh pepper to taste.