Description
A vibrant and nutritious beet persimmon salad topped with toasted hazelnuts and a creamy goat cheese dressing, perfect as a refreshing appetizer or light meal. This recipe combines the earthy sweetness of roasted beets with the crispness of fuyu persimmons and the richness of goat cheese for a delightful balance of flavors and textures.
Ingredients
Salad Ingredients
- 1 medium-large beet (beetroot) or 2 small beets
- 4 handfuls mixed salad leaves (approximately)
- 1 fuyu persimmon
- 1/3 cup hazelnuts
Dressing Ingredients
- 4 tbsp creamy goat cheese (without rind)
- 2 tbsp milk
- 2 tbsp olive oil (virgin or extra virgin recommended)
- 2 tsp honey
- 2 tsp wine vinegar
Instructions
- Roast the Beets: Preheat the oven to 400°F (200°C). Wash the beets and wrap them whole in foil. Roast in the oven for 45 minutes to one hour, depending on their size, until they are tender when pierced with a knife. Remove from oven and let them cool completely. This step can be done a day or two in advance and the cooked beets can be stored in the refrigerator.
- Toast the Hazelnuts: Heat a dry skillet or frying pan over medium heat or preheat your broiler/grill. Toast the hazelnuts for a few minutes until they release a fragrant aroma but are not burnt. Turn them once or twice during toasting for even cooking. Once toasted, rub the hazelnuts with a clean towel to remove any remaining skin and set aside.
- Prepare the Salad: Place the mixed salad leaves in a large bowl or divide into smaller bowls or plates. Peel the cooled beets and cut them into wedges. Slice the fuyu persimmon thinly. Arrange both the beet wedges and persimmon slices evenly over the salad leaves. Sprinkle the toasted hazelnuts on top.
- Make the Dressing: In a small bowl, whisk together the goat cheese, milk, olive oil, honey, and wine vinegar until smooth and creamy.
- Dress and Serve: Pour the goat cheese dressing over the salad just before serving to prevent separation and discoloration. Toss gently if desired and serve immediately for the best flavor and presentation.
Notes
- Roasted beets can be prepared up to two days ahead and stored in the refrigerator for convenience.
- Keep the dressing refrigerated and add it to the salad only when ready to serve to avoid curdling and color change.
- Use fuyu persimmons for their sweet, non-astringent flavor and firm texture. Avoid more astringent varieties for this salad.
- To remove hazelnut skins easily after toasting, rub them with a clean kitchen towel.
- This salad can be adapted by adding other nuts or greens depending on your preference.
