Watermelon Radish, Beet and Mozzarella Salad

ImageServes 4

Earthy beets and fresh basil give a seasonal feel to this salad, created by Melia Marden, author of the new bookModern Mediterranean: Easy, Flavorful Home Cooking and executive chef at New York City’s The Smile.

You’ll Need:
-1 tbsp. orange juice
-1 tbsp. lemon juice
-¼ tsp. kosher salt
-¼ cup olive oil
-3 unpeeled red beets
-½ orange
-Fresh thyme sprigs
-1 tsp. kosher salt
-3 tbsp. olive oil
-1 cup water
-1 large watermelon radish
-8 oz. buffalo mozzarella
-4 fresh basil leaves

Directions:
Preheat oven to 400°F. For the dressing, whisk 1 tbsp. orange juice, 1 tbsp. lemon juice, ¼ tsp. kosher salt, and ¼ cup olive oil.

Place 3 medium unpeeled red beets (rinsed, tops removed) in a baking dish. Cut ½ orange into 4 slices; arrange around beets. Top with a few fresh thyme sprigs, 1 tsp. kosher salt, and 3 tbsp. olive oil. Pour 1 cup water over beets. Cover with foil (poke a few holes in it), and roast beets until tender, 45 to 60 minutes. Uncover. Once beets are cool enough to handle, rub off skin with a paper towel, then cut into wedges.

Slice 1 large watermelon radish (or 4 medium red radishes), and place on plates with beets, 8 oz. buffalo mozzarella (tear into pieces), and 4 fresh basil leaves (tear into pieces). Garnish with orange slices. Finish with salt, pepper, and dressing.

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