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Gallery Persimmon, Beet, and Citrus Salad Credit: Martyn Thompson Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 10
Ingredients Ingredient Checklist 3 bunches assorted small pink, yellow, and red beets (about 2 pounds total) 8 assorted citrus fruits, such as Ruby Red grapefruits, Cara Cara oranges, and tangerines (about 4 pounds total) 5 ripe but firm Fuyu persimmons, peeled and cut into 1/4-inch wedges 2 heads Belgian endive, leaves separated 1 bunch watercress, tough stems removed (2 cups) 1/4 cup red-wine vinegar Coarse salt and freshly ground pepper 1/3 cup extra-virgin olive oil
Gallery Persimmon, Beet, and Citrus Salad Credit: Martyn Thompson
Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 10
Gallery
Persimmon, Beet, and Citrus Salad Credit: Martyn Thompson
Persimmon, Beet, and Citrus Salad
Credit: Martyn Thompson
Persimmon, Beet, and Citrus Salad
Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 10
Recipe Summary
prep: 30 mins total: 1 hr 15 mins
Servings: 10
prep: 30 mins
total: 1 hr 15 mins
prep:
30 mins
total:
1 hr 15 mins
Servings: 10
10
Ingredients
Ingredients
- 3 bunches assorted small pink, yellow, and red beets (about 2 pounds total) 8 assorted citrus fruits, such as Ruby Red grapefruits, Cara Cara oranges, and tangerines (about 4 pounds total) 5 ripe but firm Fuyu persimmons, peeled and cut into 1/4-inch wedges 2 heads Belgian endive, leaves separated 1 bunch watercress, tough stems removed (2 cups) 1/4 cup red-wine vinegar Coarse salt and freshly ground pepper 1/3 cup extra-virgin olive oil
Directions
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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All Reviews for Persimmon, Beet, and Citrus Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Persimmon, Beet, and Citrus Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
