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Nutrition for Optimal Wellness
Caramelized Apricot with Pickled Beets and Goat Cheese Salad

The heart-healthy almonds and extra-virgin olive oil in this NOW recipe, along with the different textures and natural sweetness of the beets and apricots make this an amazing salad.

Serves 4

2 apricots, quartered
3 beets (uncooked)
4 cups of Romaine lettuce (rinsed), chopped
4 Tablespoons goat cheese
1 tsp. kosher salt
1 small cucumber, diced
1/2 cup NOW Natural Almonds*, chopped
3 tsp. Ellyndale Organics™ Extra Virgin Olive Oil*
Juice of 1/2 lemon
4 Tablespoons balsamic vinegar

*NOW items available at your local health food store

  1. Peel beets and dice into small cubes, about 1/2 inch..
  2. Place into a bowl with the juice of 1/2 lemon and 1 tsp. 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 Tablespoons of Balsamic Vinegar around the inner edge of the bowl and mix evenly.
  10. Sprinkle in goat cheese and serve.