Beet persimmon salad with goat cheese dressing

close view of bowl of beet persimmon salad drizzled with goat cheese dressing from overhead.

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5 from 2 votes

Beet persimmon salad with goat cheese dressing

This seasonal salad is a simple combination, full of delicious flavors and textures.

Prep Time10

Cook Time40

Total Time50

Course: Lunch

Cuisine: American

Servings: or more (depending on how served)

Calories: 497kcal

Author: Caroline

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Ingredients

1 beet beetroot, medium-large, or 2 small
4 handfuls mixed salad leaves approximately
1 persimmon fuyu - the smaller, flatter ones rather than more astringent longer varieties
⅓ cup hazelnuts

For dressing

4 tablespoon goat cheese creamy rather than firm/with rind
2 tablespoon milk
2 tablespoon olive oil suggest virgin or extra virgin
2 teaspoon honey
2 teaspoon wine vinegar

Instructions

Ahead of time

Wash then wrap the beets whole in foil and roast for approximately 45 minutes to an hour, depending on size, at 400F/200C until tender to a knifepoint. Remove from oven and allow to cool. This can be done a day or two ahead and the beets kept in the fridge until needed.

To make salad

Gently toast the hazelnuts in a dry skillet/frying pan or under the broiler/grill for a few minutes until you can start to smell them slightly but they are not burning. Watch closely and turn once or twice as they cook. Rub off any remaining skin with a clean towel then set nuts aside.
Place the salad leaves in a bowl or smaller bowls/plates. Cut the persimmon into thin slices and arrange over the salad leaves. Peel and cut the beet into wedges and arrange over the leaves as well. Add the toasted hazelnuts on top.
Whisk together all of the dressing ingredients and pour over the salad then serve. Note - you don't want to put the dressing over too far ahead of serving as it can separate and look a little like it has curdled (although it tastes just fine) and takes on the beet color.

Video

Notes

You can use whatever salad leaves you prefer such as a spring mix, or here I had arugula (rocket) and spinach. Arugula adds a lovely peppery flavor which I highly recommend as at least part of the mix. I'd probably not recommend iceberg as it doesn't have all that much flavor, but a butter lettuce would work well if just using one. I sometimes also add in a little shaved fennel for an extra pop of flavor and crunch.

This probably gives you a bit more dressing than you need, but it is really tasty so you may want to add extra. Or if you are making for more people, you might want eg three times as much of the other ingredients, but only twice the dressing.

If you don't have hazelnuts, toasted slivered almonds would work well as an alternative.

Nutrition

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