I have mentioned this before, I have a weekly get-together with a dear friend. We always eat something yummy but she cannot eat gluten or dairy. This has been a bit of a challenge for me. I cannot just bring a over loaf of bread with some good cheese. But it is good a good challenge for it has forced me to think even more out of the box. All summer I have been bring salads and this one was a winner. Actually this would be a wonderful winter salad (sooo keep that in mind). The dried apricots and orange zest vinaigrette really brighten up the roasted beets. I would say, this is a jewel of a salad!!
Dried Apricot Beet Salad w/ Orange Vinaigrette
5 medium beets, roasted*
1/3 cup dried apricots, cut into small pieces
1/4 cup red onion, chopped into small pieces
Toss altogether and enjoy!!
Set 5 medium beets in a pan and add 1/4 cup water. Cover with a lid or foil tightly. Roast one hour in oven at 350˚F. Check to see if beets are done by piercing them with a sharp knife. If firm and cannot be pierced, cook another 20 minutes. When cool, pull or peel off skin and cube in bite size pieces.
** Orange vinaigrette
zest of one orange
juice of one orange
juice of 1/2 a small lemon
1/3 cup good olive oil
1 garlic clove, minced
1 TBL honey
salt and pepper to taste
Mix altogether, taste and adjust to your liking.