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.

Bitter Greens Salad with Beets & Oranges
Photo: Leigh Beisch
Prep Time:
25 mins
Total Time:
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


  1. Preheat oven to 375°F.

  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.

  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.

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

  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.

  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 (per serving)

500 Calories
35g Fat
34g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 2 1/3 cups
Calories 500
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 6g 21%
Total Sugars 20g
Protein 14g 28%
Total Fat 35g 45%
Saturated Fat 11g 55%
Cholesterol 47mg 16%
Sodium 391mg 17%
Potassium 776mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

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