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
- 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.
- 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.