Beet Salad with Oranges & Mozzarella

Beet Salad with Oranges & Mozzarella

Beet, orange and mozzarella salad — If you’re looking for an original idea for lunch, this fragrant and refreshing salad is definitely what you need. The orange/beet pair tastes wonderfully and the beet-mozzarella tandem guarantee the sweeter side of this colored salad. Add some toasted sesame on top for a nutty flavor and you get the perfect crowd pleaser for lunchtime!

Ingredients list for the roasted beet salad

Serves  3:

  • 2 oranges
  • 2 cooked beets
  • Arugula
  • 1 ball of mozzarella di bufala
  • Cornmeal
  • Sesame seeds
  • A little milk
  • Olive oil
  • White wine vinegar
  • Salt and freshly ground pepper


1. Prepare oranges: cut the orange supremes — the fruit flesh without the membranes — following this technique.

2. Slice beets, wash and drain arugula leaves.

3. Make the vinaigrette dressing: mix olive oil with a little white wine vinegar, salt and pepper.

4. Make thick slices of mozzarella, dip them into milk then coat them with a mixture of olive oil, sesame seeds and cornmeal. Sear quickly the cheese slices in a hot skillet, to make the sesame seeds color.

5. Arrange orange supremes, beet slices, arugula in a plate. Place mozzarella slices on top and serve.

Note: If you are a sesame-addict, sprinkle some more toasted sesame seeds, over the salad

beet and mozzarella recipe

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