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

Ingredients
:
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

Method:
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
Counter