Roasted Golden Beets and Apricots
  • 8 medium golden beets, scrubbed and halved lengthwise
  • 8 large fresh apricots, halved lengthwise
  1. Preheat the oven to 400 degrees.
  2. Arrange the beets and apricots on a rimmed baking sheet and roast until the beets are tender when pierced with a fork, 25-30 minutes.
  3. Transfer the beet and apricots to a food processer and puree until smooth. Allow the mix to cool. Serve lukewarm or at room temperature. You could even serve it over rice.
  4. **Refrigerate leftovers for up to 3 days or freeze in individual portions for up to 3 months.
  5. ***If you can’t find fresh apricots you can substitute with dried ones, soaked in boiling water for 20 minutes and then drained.
Recipe by janie-jean at