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"-thick slices; 3 tbsp. extra-virgin 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: Jun 9, 2016

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Food, Dishware, Ingredient, Tableware, Serveware, Leaf vegetable, Produce, Vegetable, Garnish, Kitchen utensil,

Mike Garten

Yields:

Prep Time:

15 mins

Total Time:

45 mins

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Crunchy beets give this salad the perfect amount of bite.

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Ingredients

1 1/2 lb.
medium beets, scrubbed, trimmed and cut into 1⁄4"-thick slices
3 Tbsp.
extra-virgin 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 degrees 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 until golden brown and crisp, 25 minutes, 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.

From: Good Housekeeping US

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