Roasted Beets with Persimmons over Market Greens Recipe

Name: Roasted Beets with Persimmons over Market Greens Recipe
Ingredients: 3 red beets, peeled and quartered; 5 tablespoons olive oil; Salt; 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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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

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