Crispy Beet and Mozzarella salad


  • 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


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

  1. golden brown and crisp, switching racks halfwayLet cool.
  1. 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.

Nutritional Information (per serving): Calories 130; Protein 5g; Carbohydrate 6g; Total Fat 10g;