Persimmon, Beet, and Citrus Salad
Persimmon trees have long been prized by the nation's gardeners for ornamental landscaping, but the fruit's tart, mellow-sweet flavor is also a rare treat for cooks.
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- 3 bunches assorted small pink, yellow, and red beets (about 2 pounds total)
- 8 assorted citrus fruits, such as Ruby Red grapefruits, Cara Cara oranges, and tangerines (about 4 pounds total)
- 5 ripe but firm Fuyu persimmons, peeled and cut into 1/4-inch wedges
- 2 heads Belgian endive, leaves separated
- 1 bunch watercress, tough stems removed (2 cups)
- 1/4 cup red-wine vinegar
- Coarse salt and freshly ground pepper
- 1/3 cup extra-virgin olive oil
- Preheat oven to 425 degrees. Wrap beets in parchment-lined foil (each color in a separate packet). Place on a rimmed baking sheet and roast until knife-tender, about 45 minutes. When cool enough to handle, rub beets with paper towels to remove skins. Cut into 1/4-inch-thick rounds.
- Remove peels and pith 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 3 tablespoons reserved citrus juices and vinegar. Season with salt and pepper. Slowly whisk in oil. Drizzle vinaigrette over salad just before serving.