Roasted Beet and Persimmon Salad

By Delilah’s Farm for The FruitGuys

INGREDIENTS
3–4 medium beets, scrubbed and ends trimmed
1 Fuyu persimmon
2 tablespoons orange juice
1/2 teaspoon finely zested orange peel
2 tablespoons white wine vinegar
2 tablespoons olive oil
1/2 teaspoon finely chopped mint
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon pomegranate seeds (optional)

PREPARATION

  • Preheat oven to 425 °F.
  • Wrap beets in aluminum foil and roast until tender, 35–45 minutes depending on size of beets.
  • Allow beets to cool, about 30 minutes, then peel and cut into 1/2-inch wedges.
  • Peel the Fuyu persimmon (optional) and cut into 1/4-inch thick wedges.
  • Whisk together juice, zest, vinegar, oil, mint, salt, and pepper.
  • Place beet and persimmon slices on a platter and drizzle with the dressing.
  • Top with pomegranate seeds (if using), and serve.

Serves 2–3. Prep time, 15 minutes; cook time, 45 minutes.

Cook’s note: Serve over chopped lettuce, kale, or chard for a heartier salad.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.