Crispy Beet and Mozzarella Salad

Name: Crispy Beet and Mozzarella Salad
Prep time: 15 min
Total time: 45 min
Yield: 10
Ingredients: 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

By The Good Housekeeping Test KitchenPublished: Mar 21, 2016

Jump to recipe

ghk_0416_Crispy Beet and Mozzarella Salad

Mike Garten

Yields:

Active Time:

15 mins

Total Time:

45 mins

Crunchy beets give this salad the perfect amount of bite.

Advertisement - Continue Reading Below

Ingredients

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 cups arugula
3 Tbsp. red wine vinegar
8 oz. fresh mozzarella, torn

Directions

1. Step 1Preheat 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. Step 2In 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.

Nutritional Information (per serving): Calories 130; Protein 5g; Carbohydrate 6g; Total Fat 10g; Saturated Fat 4g; Dietary Fiber 2g; Sodium 205mg

Advertisement - Continue Reading Below