This persimmon beet salad is perfect amazing because I love when the season changes and I can start making hearty winter salads. Even though my farmers market still has tomatoes, I’m off them now – they belong to the summer months drizzled in oil and festooned with fresh basil. Now it’s time to get into roots, winter squash, winter lettuce, and seasonal fruits.
I put together this beautiful salad this week because my farm box arrived and to my delight I pulled out 3 fat persimmons. The persimmon is a fruit from East Asia, which is sweet and creamy. Its a powerhouse of nutrients including loads of minerals, vitamins and antioxidants ( beta-carotene, lycopene, lutein, and cryptoxanthin). I also can’t get enough beets because they are so healthy for good, strong digestion, and I like to eat them raw so that I get all the good enzymes too.
I also used an Oak Leaf lettuce because it has so much flavor, and remember that the lettuces that contain a red/purple shade have extra antioxidants.
This recipes serves two.
Ingredients
- 1 Oak Leaf lettuce, torn into bite size pieces
- 2 large carrots, sliced into ribbons with a Mandolin (you can always grate them instead)
- 1 large beet, slices into ribbons with a Mandolin, but grating is fine, too.
- 1 persimmon, sliced
- Handful of toasted pumpkin seeds
- 1/2 avocado, sliced (optional)
Instructions
- Assemble all the ingredients, and dress with a little good quality extra-virgin olive oil and a squeeze of fresh lemon juice. It makes for a perfect light lunch or a side salad for dinner.
- Enjoy your persimmon beet salad!
