Golden Beet and Apricot Salad

I almost never talk about CrossFit.  Why, because I am mediocre at best and this blog is about food, not about exercise.  I like food way more than I like CrossFit. So why am I mentioning this now?  Well, I went to the SoCal Regionals yesterday and was blown away by what bodies are capable of.  After 2 days and 5 other events, the competitors looked as if they had just returned homes from a week vacation in the tropics, relaxed and refreshed.  Truly amazing and inspiring.  I will never be on that level, but to see how their hard work has paid off makes me want to put in a little extra this week! 
On that note, if you are into CrossFit or exercise of any kind, or just care, there is an event being held all over the country this weekend, the Memorial Day Murph.  Check it out here, and find out why you should sacrifice yourself for an hour in honor of those who made the ultimate sacrifice.
Now for the food.  
I am constantly amazed by flavor combinations.  I rely on my flavor thesaurus frequently.  I am lucky enough to belong to a great CSA, and we received the best basket last week, cherries, apricots, peaches, avocado, lemon basil, butter lettuce, kale, golden beets, spring onions and dill.  Most of the cherries didn't make it home, my drive from the pickup is about 25 minutes.  But what survived deserved special attention.  I was watching Cooking Channel, and saw Elton Brown making poached beets, I had never thought to poach a beet, but the most interesting part was that he poached them in apricot juice!  I had beets and apricots, so I went to work.  I pulled out my flavor thesaurus to see if I could find something to accompany these two ingredients.  And I found that beets and dill is a tasty and often overlooked combination.  I had three ingredients down.  So I just filled in the rest and here it is.  Summer salads are supposed to be simple and highlight the taste of each individual ingredient, I think this fits the bill.  If you are so inclined, a few crumbles of goat cheese would be lovely as well.  Oh, and this made two servings, but you could easily double or triple it for a family sized salad.  

Golden Beet and Apricot Salad
2 Servings
4 Golden beets, roasted, peeled and quartered
2 Apricots, pit removed and quartered
1 Roma tomato (or heirloom), cut into bite sized pieces
1/4 cup Pecans, chopped
1 Tbls chopped fresh Dill
1 Tbls chopped fresh Parsley
Juice of half a lemon
1 Tbls Olive oil
Salt and Pepper

Preheat oven to 400 degrees.  Place beets on a foil lined baking sheet and roast for 25 minutes, or until tender.  Fresh beets cook faster than old beets, so check each beet individually if you are using a combination.
Allow beets to cool, peel and chop.  Combine chopped beets with all other ingredients in a bowl, season with salt and pepper and enjoy!


  1. I was watching Cooking Channel, and saw Elton Brown making poached beets, I had never thought to poach a beet, With best cool feling


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