Arugula with roasted beets and red velvet apricots with a blood orange, olive oil, vinaigrette
3 yellow and 3 red beets
4-5 Red velvet apricots
1 small raddicchio
2-3 bunches of arugula
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.
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.
Last updated by Ellen Esposito Jun 7, 2009.