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Photo: Leigh Beisch
Prep Time:25 minsTotal Time:1 hr 45 minsServings:6Jump to Nutrition Facts
Prep Time:25 minsTotal Time:1 hr 45 minsServings:6
Prep Time:25 mins
Prep Time:
25 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
1 ½poundsmedium beets
½cupextra-virgin olive oil plus 1 tablespoon, divided
¼cupbalsamic vinegar
2tablespoonsfrozen orange juice concentrate, thawed
¾teaspoonkosher salt
¾teaspoonground pepper
4smallnavel oranges
½cuppanko breadcrumbs, preferably whole-wheat
4cupscoarsely chopped radicchio
8ouncesfresh mozzarella, sliced and torn
DirectionsPreheat oven to 375°F.Wrap each beet in foil. Place on a baking sheet. Roast until tender, about 1 1/4 hours. Let cool, still wrapped, for at least 30 minutes. Unwrap the beets, trim and slip off their skins. Cut each beet into 8 slices or wedges.Meanwhile, combine 1/2 cup oil, vinegar, orange juice concentrate, salt and pepper in a large bowl. Grate 1/2 teaspoon zest from an orange, add to the bowl and whisk until blended. Reserve 1/2 cup dressing for drizzling. Set aside.Cut ends off oranges. Stand on a flat side and cut off all peel and pith. Cut each orange crosswise into 8 slices.Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add panko and cook, stirring, until light golden, about 2 minutes. Remove from heat.Add arugula and radicchio to the large bowl with the dressing; toss to coat. Arrange the beets, the oranges and mozzarella on a platter. Mound the greens in the center and sprinkle with the breadcrumbs. Drizzle the reserved 1/2 cup dressing over the salad just before serving.To make ahead:Refrigerate roasted beets (Step 2) and dressing (Step 3) for up to 2 days.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Preheat oven to 375°F.Wrap each beet in foil. Place on a baking sheet. Roast until tender, about 1 1/4 hours. Let cool, still wrapped, for at least 30 minutes. Unwrap the beets, trim and slip off their skins. Cut each beet into 8 slices or wedges.Meanwhile, combine 1/2 cup oil, vinegar, orange juice concentrate, salt and pepper in a large bowl. Grate 1/2 teaspoon zest from an orange, add to the bowl and whisk until blended. Reserve 1/2 cup dressing for drizzling. Set aside.Cut ends off oranges. Stand on a flat side and cut off all peel and pith. Cut each orange crosswise into 8 slices.Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add panko and cook, stirring, until light golden, about 2 minutes. Remove from heat.Add arugula and radicchio to the large bowl with the dressing; toss to coat. Arrange the beets, the oranges and mozzarella on a platter. Mound the greens in the center and sprinkle with the breadcrumbs. Drizzle the reserved 1/2 cup dressing over the salad just before serving.To make ahead:Refrigerate roasted beets (Step 2) and dressing (Step 3) for up to 2 days.
Preheat oven to 375°F.
Wrap each beet in foil. Place on a baking sheet. Roast until tender, about 1 1/4 hours. Let cool, still wrapped, for at least 30 minutes. Unwrap the beets, trim and slip off their skins. Cut each beet into 8 slices or wedges.
Meanwhile, combine 1/2 cup oil, vinegar, orange juice concentrate, salt and pepper in a large bowl. Grate 1/2 teaspoon zest from an orange, add to the bowl and whisk until blended. Reserve 1/2 cup dressing for drizzling. Set aside.
Cut ends off oranges. Stand on a flat side and cut off all peel and pith. Cut each orange crosswise into 8 slices.
Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add panko and cook, stirring, until light golden, about 2 minutes. Remove from heat.
Add arugula and radicchio to the large bowl with the dressing; toss to coat. Arrange the beets, the oranges and mozzarella on a platter. Mound the greens in the center and sprinkle with the breadcrumbs. Drizzle the reserved 1/2 cup dressing over the salad just before serving.
To make ahead:
Refrigerate roasted beets (Step 2) and dressing (Step 3) for up to 2 days.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)500Calories35gFat34gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
