And when roasted, all that sweetness is intensified.
This jewel-toned take on caprese swaps tomatoes for beets and oranges and basil for peppery arugula and radicchio.
Toasted breadcrumbs sprinkled over the top add crunch.
Photo: Leigh Beisch
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.
Grate 1/2 teaspoon zest from an orange, add to the bowl and whisk until blended.
Reserve 1/2 cup dressing for drizzling.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
