Arugula with Roasted Beets and
Red Velvet Apricots with a
Blood Orange Olive Oil Viniagrette

3 yellow and 3 red beets
4-5 Red velvet apricots
1 endive
1 small raddicchio
2-3 bunches of arugula

Viniagrette dressing:
1/2 cup of the blood orange olive oil
1/4 cup of your favorite vinegar
Add the juice of 2 blood oranges
salt and pepper to taste
wisk the ingredients together

Roast the beets at 350 degrees until tender.
Coat the apricots with olive oil and salt and pepper then roast the apricots for 10-15 minutes at 350 degrees.
Compose Salad
Lay the arugula leaves on a white platter.
Arrange the beets,the apricots and endive and radicchio on the arugula
Drizzle with the viniagrette dressing.

Optional:Shaved Parmigiano reggiano or sprinkel with goat cheese.

Servings: 4-6