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Caramelized Apricot with Pickled Beets and Goat Cheese Salad

NOW Recipe

Serves 4

2 Apricots quartered
3 Beets
1 bushel of Romaine Lettuce (rinsed)
4 T Goat Cheese
1 t Kosher Salt
1 Cucumber small dice
1/2 cup NOW Natural Almonds*, chopped
3 tsp. Ellyndale Organics™ Extra Virgin Olive Oil*
Juice of 1/2 lemon
4 T balsamic vinegar

*NOW items available at your local health food store

1) Peel Beets and dice into small cubes.
2) Place into a bowl with the juice of ½ lemon and 1 t kosher salt.
3) In a sauté pan place 2 t of Now Certified Organic Extra Virgin Olive Oil.
4) Place Quartered Apricots in pan with skin side up
5) Allow the Apricots to caramelize on medium low heat for 5 minutes
6) In a separate pan place 1/2 cup of Now Natural Almonds on low heat and toast for 3 minutes.
7) Cut Romaine Lettuce into 1 inch pieces and place into a bowl
8) Add pickled beets, caramelized apricots, cucumbers, and 1 cup of toasted Almonds.
9) Pour 4 T of Balsamic Vinegar around the inner edge of the bowl and mix evenly.
10) Sprinkle in  Goat Cheese and serve. 

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