Best 3 Persimmon Beet And Citrus Salad Recipes
**Persimmon, Beet, and Citrus Salad: A Refreshing and Colorful Culinary Delight**
Indulge in a symphony of flavors and colors with our Persimmon, Beet, and Citrus Salad. This vibrant dish combines the sweet crunch of persimmons, the earthy sweetness of roasted beets, and the tangy zest of citrus fruits. Tossed in a zesty honey-citrus dressing, this salad is a delightful balance of sweet, savory, and tangy flavors. With step-by-step instructions and variations for a vegan option and a zesty grapefruit dressing, this recipe caters to diverse dietary preferences and taste buds. Discover the art of crafting this refreshing salad and relish the burst of flavors it brings to your table.
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.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- 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.
ROASTED BEETS WITH CITRUS AND CURLY ENDIVE
This salad boasts sweet, sour, savory, and bitter flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Place large piece of foil on baking sheet, place beets in center. Drizzle with 1 tablespoon of oil, season with salt and pepper. Wrap foil loosely around beets to make packet. Roast until beets are tender when pierced with knife, about 1 hour. Let stand until cool. Peel and slice into 1/8-inch rounds, transfer to large bowl. Set aside.
- Cut the peel and pith from oranges. Slice oranges into 1/4-inch rounds. Scrape juices from cutting board into small bowl. Add orange rounds to beets. Peel tangerines; separate into sections. Pull white pith. Add to beets.
- For vinaigrette, combine orange juice, vinegar, mustard, olive paste, and any collected citrus juices in small bowl. Gradually whisk in 1 1/2 tablespoons oil until combined. Season with salt and pepper.
- To serve, arrange lettuces on platter. Arrange with onion slices. Add kumquats, radishes, and parsley to beet mixture. Drizzle with vinaigrette; toss. Arrange beet mixture over lettuce and onions.
CITRUS AND PERSIMMON SALAD
Winter is the time for all kinds of colorful fruit. Citrus choices abound, from grapefruit in many hues to brilliant blood oranges. Paired with slices of persimmon and topped with sparkling red pomegranate seeds, this kind of simple fruit salad makes a refreshing adessert. It relies only upon the seasonal fruits' own sweet juices for flavor. If you want something more, add a splash of orange liqueur or limoncello.
Provided by David Tanis
Categories salads and dressings, dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Using a small serrated knife, peel the navel oranges, blood oranges and grapefruit. They should be perfect globes with no pith. Slice the fruit crosswise about 3/8-inch thick and place in a salad bowl.
- Peel and core the persimmons. Slice them about 1/4-inch thick and add to the salad bowl. Arrange the fruit in a random pattern. Sprinkle pomegranate seeds over the top. Cover well and chill for 1 hour. Serve in small bowls, making sure each serving gets some of every type of fruit and a good spoonful of the juices that will have gathered at the bottom of the bowl.
Tips:
- Choose ripe persimmons: Look for persimmons with a deep orange color and a soft, slightly yielding texture. Avoid persimmons that are too hard or have any blemishes.
- Use a variety of citrus fruits: This salad is a great way to use up any citrus fruits you have on hand. Oranges, grapefruits, lemons, and limes all work well.
- Don't overdress the salad: A light vinaigrette is all you need to dress this salad. Too much dressing will overwhelm the delicate flavors of the persimmons and beets.
- Serve immediately: This salad is best served immediately after it is made. The persimmons and beets will start to lose their color and texture if they sit for too long.
Conclusion:
This persimmon, beet, and citrus salad is a refreshing and flavorful salad that is perfect for a light lunch or dinner. The persimmons and beets add a touch of sweetness and earthiness, while the citrus fruits brighten up the salad with their tartness. The salad is also very easy to make and can be prepared in just a few minutes. This salad is also very versatile. You can easily add or remove ingredients to suit your own taste. For example, you could add some chopped walnuts or almonds for a bit of crunch, or you could add some crumbled goat cheese for a creamy touch. You could also swap out the citrus fruits for other fruits, such as berries or apples. No matter how you choose to make it, this persimmon, beet, and citrus salad is sure to be a hit. It's a delicious and healthy way to enjoy the flavors of fall.
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