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.
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Moeiz Khurram
[email protected]I'm so glad I tried this salad. It's now one of my favorites!
Ketan Saeed
[email protected]This salad is a great way to get your daily dose of Vitamin C.
Kabanda Badiru
[email protected]I love the sweet and savory dressing on this salad. It's the perfect complement to the persimmons and beets.
Meer Nazim
[email protected]This salad is a great way to brighten up a winter meal.
Tyler Partridge
[email protected]I made this salad for a party and it was a huge hit. Everyone loved the unique flavor combination.
wendye ftani
[email protected]This salad is a great way to use up leftover roasted beets.
bahar bahar
[email protected]I love how versatile this salad is. You can easily add or remove ingredients to suit your taste.
Raja Manii
[email protected]This salad is a great way to get your kids to eat their fruits and vegetables.
Mike Rays
[email protected]I'm not a fan of arugula, so I used baby spinach instead. It worked great!
rj babu
[email protected]This salad is a great make-ahead lunch. I like to pack it in a container and take it to work with me.
Lionel Dugas
[email protected]I love the combination of flavors and textures in this salad. The persimmons are sweet and juicy, the beets are earthy and slightly bitter, and the citrus adds a bright and tangy flavor.
Robin Carmack
[email protected]This salad is a great way to showcase seasonal produce.
Dhuddi Swag
[email protected]I'm not a fan of citrus fruits, so I substituted pomegranate seeds instead. It turned out great!
md fayed
[email protected]I've made this salad several times now and it's always a winner. It's a great way to use up leftover persimmons and beets.
Gena Esmael
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it.
Arnob Chakraborty
[email protected]This salad is packed with nutrients. It's a great way to get your daily dose of fruits and vegetables.
Shihab Bhuiyan
[email protected]I'm not a huge fan of beets, but I really enjoyed them in this salad. The sweetness of the persimmons and citrus helped to balance out the earthy flavor of the beets.
Winnie Mike
[email protected]The colors in this salad are gorgeous! It's such a visually appealing dish.
Husnain Mahavia
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch or dinner.
Luda Curtis
[email protected]This salad is a delightful combination of sweet, savory, and tart flavors. The persimmons and citrus provide a burst of sweetness, while the beets and arugula add a savory and slightly bitter balance. The dressing is the perfect finishing touch, addi