Grocery stores around Carlsbad have begun to sell glossy orange fall staples. However, finding tasty recipes to spice up this seemingly bland fruit can be difficult. By pairing mildly sweet persimmons with the earthy flavor of beets and tossing with a light citrus dressing, you will discover that fall produce isn’t limited to pumpkins.
Persimmon Beet Salad with Citrus Vinaigrette
Salad Ingredients:
- 3 firm Fuyu persimmons, peeled and thinly sliced
- 3 medium-sized beets, greens cut off
- 5-6 ounces of mixed greens
- Seeds from 1 large pomegranate
Dressing ingredients:
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- Juice of half a pink grapefruit
- Juice of half a tangerine
Procedure:
First, preheat your oven to 425 degrees Fahrenheit.
Wrap each beet loosely in foil and place on a cookie sheet. Roast until tender, about 45 minutes, depending on size. Let cool. Remove foil, gently wipe skin off with a paper towel and thinly slice.
Put salad, persimmons, beets, pomegranate seeds, on a plate.
Whisk oil, vinegar, and citrus juices until combined. Drizzle over salad and enjoy!
As a public forum for student expression, Lancer Link welcomes comments on stories, but reserves the right to edit work and/or refuse to publish submissions. Anonymous comments will not be accepted and all submissions will be reviewed and moderated by the editors in chief before they are published.
All
The Lancer Link Picks
Reader Picks
Sort: Newest