Description
A vibrant salad featuring roasted beets and sweet persimmons, perfect for autumn gatherings.
Ingredients
Scale
- 2 medium beets, roasted and sliced
- 1 ripe persimmon, sliced
- 4 cups mixed greens (arugula, spinach, etc.)
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and roast beets for about 30-40 minutes until tender. Let cool, peel, and slice.
- In a large bowl, combine mixed greens, roasted beets, and persimmon slices.
- Add walnuts and feta cheese on top.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad, toss gently, and serve immediately.
Notes
Store leftover salad components separately for freshness. Wrap beets in foil to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg