Roasted Beet and Persimmon Salad

Share this post

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.

Sign up for our monthly newsletter

 

Recent Recipes articles:

January 11, 2016
November 15, 2015
August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015

More recent articles:

The 18-year-old start-up
January 27, 2016
Food:
Ancient grains: the hype and the health
January 26, 2016
Food:
Three lunch options packed with fiber, veggies, and protein
January 25, 2016
A daily achievement journal is good for you—and your career.
January 25, 2016
Three hot exercise moves to do with your partner
January 14, 2016
Food:
’Tis the season to enjoy a bowl of chili
December 16, 2015
Exploring the diverse universe of apples
December 16, 2015

About Us

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.