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thanksgiving persimmon beet citrus salad 0019 d112352 vert
Persimmon, Beet, and Citrus Salad
thanksgiving persimmon beet citrus salad 0019 d112352 vert
Serves 10
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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Prep Time
30 min
Total Time
15 min
Prep Time
30 min
Total Time
15 min
Ingredients
  1. 3 bunches assorted small pink, yellow, and red beets (about 2 pounds total)
  2. 8 assorted citrus fruits, such as Ruby Red grapefruits, Cara Cara oranges, and tangerines (about 4 pounds total)
  3. 5 ripe but firm Fuyu persimmons, peeled and cut into 1/4-inch wedges
  4. 2 heads Belgian endive, leaves separated
  5. 1 bunch watercress, tough stems removed (2 cups)
  6. 1/4 cup red-wine vinegar
  7. Coarse salt and freshly ground pepper
  8. 1/3 cup extra-virgin olive oil
Instructions
  1. 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.
  2. 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.
  3. 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.
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