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.

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015

More recent articles:

Like pets, office sweaters (and jackets, shawls, and hand warmers) have a lot to say about their owner.
June 23, 2015
Dynamic warm-ups prepare your body and protect against injury
June 22, 2015
How to manage your sweat this summer
June 16, 2015
Food:
Beat the summer heat with the contents of your fridge and pantry
June 15, 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.