Persimmon, Beet, & Citrus Salad

 

What’s in this season? This salad! Use fall fruits and veggies to make this light and tasty salad from Beijos Events.

 

 

Instructions

Preheat oven to 425°. Wrap the beets in parchment-lined foil (each color in a separate packet). Place on a rimmed baking sheet and roast until knife-tender, for about 45 minutes. When cool enough to handle, rub the beets with paper towels to remove skins. Cut into 1/4-inch-thick rounds.

Remove peels from citrus fruits with a sharp knife. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.

Arrange beets, citrus segments, persimmons, endive, and watercress on a platter. In a bowl, whisk together three tablespoons reserved citrus juices and vinegar. Season with salt and pepper. Slowly whisk in oil. Drizzle vinaigrette over salad just before serving.

 

Not sure what to take to friendsgiving? This is the perfect dish! Serve it in a ceramic bowl for added style.

 

 

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