Crispy Beet and Mozzarella Salad


Yields: 10

1 1/2 lb. medium beets, scrubbed, trimmed and cut into 1⁄4-inch-thick slices

3 tbsp. olive oil

1 English (seedless) cucumber, chopped

10 radishes, thinly sliced

6 c. arugula

3 tbsp. red wine vinegar

8 oz. fresh mozzarella, torn


Prep Time: 0:15

Total Time: 0:45

  1. Preheat oven to 450°F. In medium bowl, toss beets with 2 tablespoons oil and 1⁄4 teaspoon salt; arrange in single layer on 2 large rimmed baking sheets. Roast 20 to 25 minutes or until golden brown and crisp, switching racks halfway through. Let cool.
  2. In large bowl, toss cooled beets with cucumber, radishes, arugula, vinegar, remaining 1 tablespoon oil and 1⁄2 teaspoon each salt and pepper. Divide among serving plates; top with mozzarella.