I wanted to publish this recipe during spring as this is the best time to cleanse the liver and beets are a fantastic vegetable for this purpose. However, life had gotten the better of me and I am just now able to share this post. And really, the mighty liver can always use support in the form of good nutrition. If you choose a super-healthy vegan version, shaved fennel or jicama would be a nice substitute for the Pecorino.
The focus here is color, but not hastily mixed color. Care and attention is needed to lightly grace the marinated beets with the apricots, Pecorino, and green onions so the colors remain pure for each element. Also, as with most things in life, fresh is best so do not allow this salad to sit long. Enjoy!
4 medium red beets, peeled
1/8 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon Himalayan sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3 green onions, 1/4 inch diagonal slice
1oz Pecorino cheese, shaved
3 semi-firm apricots, quartered wedges
Using a wide vegetable peeler or a mandolin, shave beets into paper thin slices and set aside. In a medium bowl, whisk together balsamic vinegar, honey, olive oil, sea salt, pepper, and nutmeg. Add beets and toss. Transfer seasoned beets to serving plate and arrange apricots across the top.
Lightly sprinkle the beets and apricots with shaved Pecorino and sliced green onions.
Generously serves two.