Bitter Greens Salad with Beets & Oranges

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.