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 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.


25 mins


1 hr 45 mins




  • 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


    Step 1

    Preheat oven to 375°F.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Cut ends off oranges. Stand on a flat side and cut off all peel and pith. Cut each orange crosswise into 8 slices.

    Step 5

    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.

    Step 6

    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.

Nutrition Facts

Serving Size: 2 1/3 cups


Per Serving: Cal 500, Fat 35g (sat 11g), Chol 47mg, Carbs 34g, Total sugars 20g (added 0g), Protein 14g, Fiber 6g, Sodium 391mg, Potassium 776mg.

Nutrition Facts

Serving Size: 2 1/3 cups Per Serving: 102 calories; protein 3.7g; carbohydrates 22.8g; dietary fiber 5.5g; soluble fiber 1.9g; insoluble fiber 2.8g; sugars 15.9g; other carbs 1.4g; fat 0.6g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; trans fatty acid 0g; cholesterol 0mg; water 226.9g; ash 2.6g; vitamin a iu 747.4IU; vitamin a re 75.1RE; vitamin a carotenoid 75.1RE; vitamin a retinol 0RE; vitamin a carotene 407.7mcg; vitamin b1 thiamin 0.1mg; vitamin b2 riboflavin 0.1mg; vitamin b3 niacin 0.7mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; vitamin b12 0mcg; vitamin c 46.8mg; vitamin e alpha equivalents 1.3mg; vitamin e iu 1.9IU; vitamin e mg 1.3mg; folate 192.7mcg; vitamin k 141.3mcg; pantothenic acid 0.6mg; calcium 92.8mg; copper 0.3mg; iron 1.7mg; magnesium 49.4mg; manganese 0.5mg; phosphorus 84.6mg; potassium 715.7mg; selenium 1.6mcg; sodium 107.4mg; zinc 0.8mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 0.1g; 180 stearic 0g; 161 palmitol 0g; 181 oleic 0.1g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0.1g; 183 linolenic 0.1g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0.1g; omega 6 fatty acid 0.1g; alanine 0.1g; arginine 0.1g; cystine 0g; glycine 0.1g; histidine 0.1g; isoleucine 0.1g; leucine 0.2g; lysine 0.1g; methionine 0g; phenylalanine 0.1g; proline 0.1g; serine 0.1g; threonine 0.1g; tryptophan 0g; tyrosine 0.1g; valine 0.1g; alcohol 0g; caffeine 0mg; pyramid vegetables 0; exchange vegetables 0; energy 93.4kcal; aspartic acid 0.2g; glutamic acid 0.5g; phytosterols 28.4mg; thiamin 0.1mg; riboflavin 0.1mg; biotin 0.6mcg; chromium 0.2mcg; pyramid fruit 0; vitamin d iu 0IU; vitamin d mcg 0mcg; molybdenum 2.3mcg.


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