From: Good Housekeeping US

Yields:
10
Prep Time:
15 mins
Total Time:
45 mins
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
- 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.
- 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.
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