Roasted Beet and Persimmon Salad

By Delilah’s Farm for The FruitGuys

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)


  • 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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