Bitter Greens Salad with Beets & Oranges
Beets may be earthy, tasting of the soil they're grown in, but these roots also contain the most natural sugar of any vegetable—and when they're roasted, all that sweetness is intensified. This jewel-toned take on caprese swaps out tomatoes for beets and oranges, and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.
Ingredients
- 1 ½ pounds medium beets
- ½ cup extra-virgin olive oil plus 1 tablespoon, divided
- ¼ cup balsamic vinegar
- 2 tablespoons frozen orange juice concentrate, thawed
- ¾ teaspoon kosher salt
- ¾ teaspoon ground pepper
- 4 small navel oranges
- ½ cup panko breadcrumbs, preferably whole-wheat
- 1 (5 ounce) package baby arugula
- 4 cups coarsely chopped radicchio
- 8 ounces fresh mozzarella, sliced and torn