Fall Salad Recipe – Citrus Valley Physicians Group

Salad with Persimmons and Beetroot Dressing

Persimmons: We want fuyu persimmons for this persimmon recipe. Fairly firm but ripe and ready to eat.
Dried apricots and apple: Offering some sweetness to this salad with persimmons.
Mixed leaves: Any mixed variety will work. This will offer some greens for the recipe.
Flaked almonds and pepitas: Adding some healthy crunch to this vegan salad recipe.
Olive oil: Use good quality olive oil for the beetroot dressing
Beetroot: Just 1 large one or a couple of small ones will suffice. Boil them until cooked thoroughly and add them into the food processor to make the beetroot dressing.
Lemon: Need a little extra acidity to balance out the earthiness of the beetroot. It also helps to dilute the beetroot dressing.
Pomegranate molasses: This sticky sweet condiment is the perfect addition to this salad with persimmons.

Remove the stem and leaves (calyx) of the fuyu persimmon and discard.
Peel them. Cut one persimmon into 8 wedges and slice the other into large wheels.
In a medium mixing bowl, add the mixed leaves, 1 tsp of olive oil, salt and pepper to taste and massage the leaves gently.
In a small fry pan, dry toast the almond flakes for 2 minutes. Toss as you go, so they don’t just burn on one side.
Cut the apple in half and slice thinly. Keep it intact.
Cut dried apricot into small bites.

Bring a small saucepan of water to the boil. Add the large beetroot and boil for 20-25 minutes until soft. Remove, peel and cut into small pieces.
Using a hand blender, blitz the beetroot, juice of ½ lemon, 2 tbsp olive oil, pomegranate molasses, red wine vinegar and some salt to taste.
Pour beetroot salad dressing into a small bottle or nice bowl. The dressing is to be added by your guests when they have served themselves some salad.