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"As part of a weekly series, top chefs are sharing easy recipes that are so delicious, you&amp;#x27;ll forget they&amp;#x27;re even healthy. Perfect for skin-baring season! Today we present &amp;quot;the Summer Salad!&amp;quot; WATERMELON-RADISH, BEET, AND MOZZARELLA SALAD Serves 4 Earthy beets and fresh basil give a seasonal feel to this salad, created by Melia Marden, author of the new book Modern Mediterranean: Easy, Flavorful Home Cooking and executive chef at New York City&amp;#x27;s The Smile. You&amp;#x27;ll Need: -1 tbsp. orange juice -1 tbsp. lemon juice -&amp;amp;frac14; tsp. kosher salt -&amp;amp;frac14; cup olive oil -3 unpeeled red beets -&amp;amp;frac12; 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&amp;amp;deg;F. For the dressing, whisk 1 tbsp. orange juice, 1 tbsp. lemon juice, &amp;amp;frac14; tsp. kosher salt, and &amp;amp;frac14; cup olive oil. Place 3 medium unpeeled red beets (rinsed, tops removed) in a baking dish. Cut &amp;amp;frac12; 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. Definitely worth a try! For more summer salad recipes, pick up the May issue of Glamour! Photo: William Brinson"^^<http://www.w3.org/2001/XMLSchema#string>
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