Arugula and Roasted Beets Salad

Arugula with roasted beets and red velvet apricots with a blood orange, olive oil, vinaigrette

Ingredients:

3 yellow and 3 red beets

4-5 Red velvet apricots

1 endive

1 small raddicchio

2-3 bunches of arugula

Vinaigrette 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