Brighten up your table with this vibrant Persimmon, Beet, and Radicchio Salad—a feast for both the eyes and the palate! Packed with seasonal produce like sweet Fuyu persimmons, roasted beets, and juicy citrus, this salad offers a perfect balance of flavours and textures. Tender greens, crunchy fennel, and a drizzle of Farm Boy™ Simply 6 Red Wine Vinaigrette bring it all together, while pomegranate arils add a burst of freshness. This show-stopping recipe is ideal for gatherings or as a wholesome side dish, delivering a nutrient-rich and flavourful experience.
Directions
- Preheat oven to 425°F.
- Wrap beets in foil and place on sheet pan. Bake until tender, about 45 minutes. Let them cool and then peel and cut into rounds or wedges.
- Using a sharp knife, cut peels and pith from citrus. Slice tangerines into rounds. Working over a bowl to catch juices, cut between membranes of orange and grapefruit to remove segments. Squeeze juice from membranes into the bowl and reserve.
- Place greens, radicchio and fennel on platter. Arrange beets, persimmons and citrus over greens and drizzle with 2 tablespoons of reserved juice plus vinaigrette to taste. Finish with pomegranate arils, a pinch of fleur de sel and black pepper.
Ingredients
- 6 small assorted beets (red, yellow, candy cane) trimmed
- 1 blood orange or Cara Cara orange
- 1 pink grapefruit
- 2 tangerines or clementines
- 2 ripe but firm Fuyu persimmons trimmed and cut into wedges
- 2 cups tender greens, baby arugula or 1 bunch watercress
- 1/2 small head radicchio leaves torn
- 1 small fennel bulb trimmed, cored, and sliced thinly
- Farm Boy™ Simply 6 Red Wine Vinaigrette to taste
- Farm Boy™ Fleur de Sel and black pepper to taste
- 1/2 cup pomegranate arils