Description
A vibrant, seasonal salad featuring sweet persimmons, earthy roasted beets, juicy citrus, and toasted walnuts tossed with a bright lemon vinaigrette.
Ingredients
Scale
- 2 medium beets, roasted and thinly sliced
- 2 firm Fuyu persimmons, thinly sliced
- 1 large orange, peeled and segmented
- 1/3 cup toasted walnuts, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Cool, peel, and slice.
- Toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Set aside.
- Layer sliced beets and persimmons alternately in a serving dish. Tuck orange segments between them.
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper to make the vinaigrette.
- Drizzle dressing over the salad. Top with toasted walnuts and chopped parsley.
- Serve immediately or chill briefly before serving.
Notes
- Use gloves when peeling beets to avoid staining your hands.
- Fuyu persimmons are best for slicing. Avoid overripe ones.
- Prepare beets and dressing ahead for quicker assembly.