Roasted Beets with Persimmons over Market Greens Recipe | Epicurious
Luscious persimmon fruits blow in and out of markets in late fall. They grow wild in North America—I’ve found them while foraging in Maryland—but the native species is small and astringent. The...
Keywords
- salad
- beet
- persimmon
- lettuce
- pistachio
- side
- dinner
- dairy free
- gluten free
- vegetarian
- easy
- oven bake
- thanksgiving
- fall
- cookbooks
Ingredients
- 3 red beets, peeled and quartered
- 5 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 shallot, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons honey
- 2 ripe Hachiya persimmons
- 2 large handfuls lettuce greens, torn into pieces
- 1/2 cup toasted pistachios
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