Golden Beet Salad with Apricot Vinaigrette Golden Beet Salad with Apricot Vinaigrette

You might think of dried apricots as a colorful, tasty snack, but in this healthy beet salad recipe they're pureed into the dressing, adding both sweetness and a silky texture. The fruitiness and spices are well-balanced in this dish, but if you like, add another dimension with a sprinkle of chopped fresh herbs, such as tarragon or mint.

• 
• By: Raghavan Iyer EatingWell Recipe Contributor

Ingredients 6 servings

for serving adjustment

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

US

Metric

Note: Recipe directions are for original size.

Nutrition per serving may change if servings are adjusted.

• Apricot Vinaigrette
• 10 dried apricots
• 3/4 cup boiling water
• 1 teaspoon cumin seeds
• 1/4 cup canola oil
• 1/4 cup malt vinegar
• 1/4 cup packed fresh cilantro
• 2 thin, round slices fresh ginger
• 1/2 fresh green serrano chile, seeded if desired
• 1/4 teaspoon salt

• Salad
• 2 tablespoons canola oil
• 1 teaspoon black or yellow mustard seeds
• 1 1/2 pounds medium golden beets, peeled and cut into eighths
• 2 teaspoons finely chopped fresh ginger
• 2 medium firm ripe mangoes, cubed
• 1/2 cup unsalted raw shelled pistachios
• 1/2 teaspoon salt
• 12 cups trimmed mature spinach (8 ounces)