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Slices of colorful roasted beets and fresh persimmons are mixed with salad greens and topped with candied nuts

Roasted Beets and Persimmon Salad

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Prep Time 45 minutes
Cook Time 15 minutes
Servings 4 people

Equipment

  • 1 Roasting tray
  • 1 Mixing Bowl
  • 1 Serving plate

Ingredients
  

  • 8-10 small mixed beets, halved
  • 6-8 red radishes, halved optional
  • 2 tbsp olive oil
  • 1 tbsp caraway seeds
  • 1/2 tsp rock salt
  • 1 ripe Spanish persimmon, cut into thin wedges
  • 1 tbsp walnuts, crushed
  • 1 tbsp pistachios
  • 1 tbsp maple syrup
  • 2 cups mixed salad greens
  • 1 pack fresh kale
  • 1/2 tbsp apple cider vinegar
  • 1 tbsp dried barberries

For the dressing:

  • 2 tbsp olive oil
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

Instructions
 

  • Toss the beets and radishes (if using) with 2 tbsp olive oil, 1 tbsp caraway seeds and 1/2 tsp rock salt. Arrange on a roasting tray in a single layer and roast for 35-40 minutes or until soft. Let cool and slice into wedges.
  • In the meantime, toast 1 tbsp crushed walnuts and 1 tbsp pistachios over medium heat until smelling amazing. Add 1 tbsp of maple syrup and toss around for a few minutes. Transfer to a baking sheet to cool down.
  • Prepare the dressing by whisking together 2 tbsp olive oil, 1 tsp each honey and Dijon mustard, 1 tbsp lemon juice and 1/2 tsp each salt and ground nutmeg. Taste and adjust for sweetness, salt or acidity.
  • Massage kale with 1/2 tbsp apple cider vinegar for the leaves to soften. Combine with the salad greens and toss with 2/3 of the dressing.
  • Assemble the salad: gently mix sliced roasted beets and radishes with the salad greens and kale, add persimmon wedges and dried barberries and toss to combine.
  • Arrange the salad on a serving plate, top with candied nuts, drizzle over the remaining dressing and serve.

Notes

  • There is no need to peel the beets. Once roasted, the crisp skin coated with crunchy caraway seeds will add a lot of flavour.
  • You can swap caraway seeds for dill seeds.
  • You can prepare a large batch of candied nuts beforehand and store them in an airtight container.