Preheat the oven to 180 °C. Cut the beet into small pieces and scrub the tubers thoroughly. Place the beet in a gratin dish, drizzle with the peanut oil, cover the dish with aluminum foil. Bake the tubers in the oven for 1 to 1 1/2 hours, until they are cooked, remove and cool, then carefully peel or rub off the skin. Place the beet in a large enough bowl.
Blanch the apricots in boiling hot water for 1 minute to help remove the skin. Rinse the apricots in iced water, remove the skins and cut them in half. Remove the stone and shape the apricot halves in a second baking dish.
For the salad dressing, mix vinegar, honey and chili, add both types of oil and season the salad dressing with salt and pepper. Pour the salad dressing over the beet and apricots separately (do not mix, otherwise the beet will discolor the apricots) and leave to infuse for 20 minutes. Arrange the beet and apricots on a serving platter, sprinkle with the crumbled feta and walnuts and allow the leafy salad to cool to room temperature before serving.
I love the combination of salty feta, sweet beet and apricot with a subtle hint of chili-a colorful leaf salad with heavenly flavors! : O title : Leaf salad of baked beet and apricots with : > feta and walnuts.