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Persimmon and Beet Salad

The sweet juiciness of persimmons pairs beautifully with earthy roasted beets and tangy blood oranges, all atop a bed of peppery arugula. Finished with creamy goat cheese and a zesty citrus dressing, this dish is as stunning as it is delicious. This is the time of year to get your persimmon fix in, and this is a recipe you’ll want to try.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 Peoples
Calories 180 kcal

Ingredients
  

  • 3 ripe persimmons, peeled and cut into wedges
  • 3 beets, roasted and cut into wedges
  • 3 blood oranges (2 segmented, 1 juiced)
  • 3 cups arugula
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup goat cheese, crumbled

Instructions
 

  • Preheat oven to 425°F (218°C). Wrap beets in parchment-lined foil and roast on a baking sheet for about 45 minutes, or until tender.While beets roast, prep persimmons by peeling, coring, and cutting into wedges.Segment two blood oranges and juice half of the third blood orange (about 2 tbsp juice).Whisk together blood orange juice, red wine vinegar, olive oil, sea salt, and black pepper to create the dressing.Once beets are roasted and cooled, rub off skins with a paper towel and cut into wedges. We recommend using a dark cutting board for this step.Arrange arugula on a platter or in a salad bowl. Top with persimmons, beets, blood orange segments, and goat cheese. Drizzle with dressing.
    Enjoy 🤍

Notes

Persimmon and Beet Salad is best enjoyed fresh, but the beets can be roasted ahead of time for easy prep. For extra crunch, top with toasted nuts or seeds, and feel free to swap the persimmons with pears if they’re out of season.