Golden Beet and Apricot Salad

by Foodie Gone Paleo
2 Servings
4 Golden beets, roasted, peeled and quartered
2 Apricots, pit removed and quartered
1 Roma tomato (or heirloom), cut into bite sized pieces
1/4 cup Pecans, chopped
1 Tbls chopped fresh Dill
1 Tbls chopped fresh Parsley
Juice of half a lemon
1 Tbls Olive oil
Salt and Pepper

Preheat oven to 400 degrees.  Place beets on a foil lined baking sheet and roast for 25 minutes, or until tender.  Fresh beets cook faster than old beets, so check each beet individually if you are using a combination.
Allow beets to cool, peel and chop.  Combine chopped beets with all other ingredients in a bowl, season with salt and pepper and enjoy!