Evelyn's Raspberry-Apricot Tartlets

This recipe is inspired by Evelyn, our vivacious 16-month-old. She loves raspberries. I mean, this little girl can power-down an entire pint of berries if I let her. For Evelyn, raspberries are only second to avocados. And even then, it is a close match.


We are lucky enough to live in an area that grows seasonal, organic, real raspberries. Not those overly-perfect, yet totally tasteless kind. Ours are the real deal. If you can track down locally grown raspberries, it is well worth the effort.

The slight tanginess of the berries are paired with the sunny sweetness of apricots. And grounded with the richness of almonds. If you have not had a truly raw, unpasteurized almond lately, you are in for a treat. Tread carefully here. Many so-called 'raw' almonds have actually been flash pasteurized due to regulations in some states. Look specifically for unpasteurized on the label. There is no comparison in quality or taste. Think fresh marzipan with authentic almond character.

Shaved Beet and Pecorino Salad with Apricots

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. 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.