PREPARATION:

1. Cut tops off beets, leaving at least 1 inch of stems (do not trim root ends). Scrub beets under running water with soft vegetable brush, being careful not to break skins. Place beets in medium saucepan; cover with water. Bring to a boil over high heat; reduce heat. Cover and simmer about 20 minutes or until just barely firm when pierced with fork. Transfer to plate; cool. Rinse pan.
2. Combine apricot nectar and cornstarch in same saucepan; stir in vinegar. Add apricot strips and salt. Cook over medium heat until mixture thickens.
3. Cut roots and stems from beets on plate.* Peel, halve and cut beets into 1/4-inch-thick slices. Add beet slices to apricot mixture; toss gently to coat. Transfer to warm serving dish. Garnish with additional apricot halves, if desired. Serve immediately with apricot halves.

   *Do not cut beets on cutting board; the juice will stain the board.