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Beet Salad with Apricot Vinaigrette

The sweet earthiness of golden beets with sweet goat cheese and salty Marcona almonds make this salad a party in your mouth and on your plate!


2 Medium Golden Beets
2 Medium Red Beets
1/2 Cup INFUSED Blood Orange Olive Oil, divided
1/2 Cup INFUSED Blenheim Apricot White Balsamic Vinegar
1/4 Cup Dried Cherries
1 Medium Apricot, thinly sliced
1 Cup Cherry Tomatoes, halved
1/3 Cup Crumbled Goat Cheese
1/2 Cup Salted Marcona Almonds
To Taste Sea Salt & Freshly Ground Black Pepper 


Preheat the oven to 350 degrees.    

Scrub the beets removing any debris, roots, and green parts. 

Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package. Drizzle the beets with 1 TBSP of INFUSED Blood Orange Olive Oil, a sprinkle of sea salt, and 1 TBSP of water.

Seal the package by crimping the foil and roast the beets for one hour or until tender when pierced with a knife.

Allow to cool and then peel. Cut the beets into bite-sized wedges and set aside.

To prepare the dressing, whisk the remaining INFUSED Blood Orange Olive Oil with the INFUSED Blenheim Apricot White Balsamic Vinegar and a pinch of salt.

Toss apricot slices, beet wedges, cherry tomato halves, dried cherries, and Marcona almonds with dressing. Arrange on plate, garnish with crumbled goat cheese and finish with freshly ground black pepper.

Makes 4 generous salad portions.

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