Although the notion of the apricots may seem odd, they are a nice contrast to the slightly bitter lettuce and earthy beets, and the acid is nice against the cheese. Sort of like using dried cranberries or raisins in a salad, but brighter. Whatever you use, the cheese should be a lightly crumbly and not too salty. Think in terms of little logs of chevre, a less briny feta, or even ricotta salata grated.