Beet and Persimmon Salad with Blue Cheese and Crunchy Seeds

Name: Beet and Persimmon Salad with Blue Cheese and Crunchy Seeds
Ingredients: 2 tablespoons raw pepitas (green pumpkin seeds); 2 tablespoons sunflower seeds; 2 tablespoons assorted other flavorful seeds (such as anise, nigela, coriander, sesame, poppy, and/or flax); 2 teaspoons honey; ¼ cup plus 1 teaspoon, extra virgin olive oil (divided, plus more for drizzling); kosher salt (as needed); 2 pounds baby beets (use various colors if you like); 3 cloves garlic (peeled and halved); 2 (½‑inch wide) strips orange peel; 2 sprigs fresh thyme; 1 fresh bay leaf; 2 tablespoons whole black peppercorns; 1 cup water; 2 firm Fuyu persimmons (trimmed, peeled, sliced crosswise into rounds); 6–9 ounces crumbled blue cheese (or to taste); 20–30 flat parsley leaves; 4–6 lemon wedges (or to taste)

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Ingredients

2 tablespoons raw pepitas (green pumpkin seeds)
2 tablespoons sunflower seeds
2 tablespoons assorted other flavorful seeds (such as anise, nigela, coriander, sesame, poppy, and/or flax)
2 teaspoons honey
¼ cup plus 1 teaspoon, extra virgin olive oil (divided, plus more for drizzling)
kosher salt (as needed)
2 pounds baby beets (use various colors if you like)
3 cloves garlic (peeled and halved)
2 (½‑inch wide) strips orange peel
2 sprigs fresh thyme
1 fresh bay leaf
2 tablespoons whole black peppercorns
1 cup water
2 firm Fuyu persimmons (trimmed, peeled, sliced crosswise into rounds)
6–9 ounces crumbled blue cheese (or to taste)
20–30 flat parsley leaves
4–6 lemon wedges (or to taste)