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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Delguy Sesay
[email protected]I would not recommend this recipe to others.
Prince Betrands
[email protected]This salad is not worth the effort. It's not very flavorful and the ingredients don't really go together well.
Saifullah Saif
[email protected]The instructions for this recipe are a bit confusing. I had to read them several times before I understood what I was supposed to do.
Aqsa Iqbal
[email protected]This salad is a bit too sweet for my taste. I think I would have preferred it with a more savory dressing.
Victor Owei
[email protected]I'm always looking for new and interesting salad recipes, and this one definitely fits the bill. It's a great combination of flavors and textures.
Lulu Hamade
[email protected]This salad is a great way to use up leftover roasted beets.
Olivia asubonteng
[email protected]I made this salad for a party and it was a hit! Everyone loved the unique flavor combination.
Zach Fandom
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
ABDULA RIFAY
[email protected]I'm not a big fan of citrus flavors, but I really enjoyed this salad. The dressing was perfectly balanced and didn't overpower the other ingredients.
Ammer Ambrocio
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Hanzala Javed
[email protected]I added a handful of chopped walnuts to this salad for some extra crunch. It was a great addition!
Shop Shop
[email protected]I substituted goat cheese for the feta cheese, and it was delicious. I think the tanginess of the goat cheese paired really well with the sweet persimmons.
Md Manna
[email protected]This salad is a great make-ahead lunch option. I made it the night before and it was just as good the next day.
L I Z A N A
[email protected]I love the pop of color that the citrus segments add to this salad. It's so visually appealing.
Ndumiso
[email protected]This salad is a great way to use up leftover roasted beets. I had some from a previous meal, and they worked perfectly in this recipe.
Jared Bateman
[email protected]I'm not a huge fan of beets, but I really enjoyed them in this salad. The roasting process mellowed out their earthy flavor.
Busy Life
[email protected]This salad was easy to make and turned out great! I used a pre-made citrus vinaigrette to save time, and it still tasted amazing.
Julia Benjamin
[email protected]I've never had persimmons before, but they were delicious in this salad. They added a unique sweetness that I really enjoyed.
Your Father
[email protected]This salad was a delightful combination of sweet and savory flavors. The persimmons and beets were perfectly roasted, and the citrus vinaigrette added a refreshing brightness.