Balsalmic Beet Persimmon Salad

A succulent side dish filled with flavorful beets and sweet persimmon slices.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the stems of your beets leaving a half inch.

Step 2

Fill a large sauce pan with enough water to cover beets. There should be about 2 inches of water above your submerged beets.

Step 3

Boil on high for 30-40 minutes until tender.

Step 4

While your beets are cooking, make the dressing.

Step 5

Whisk balsamic vinegar, dijon mustard and olive oil in a small bowl and set aside.

Step 6

Once boiled, the skins should peel right off. Slice your beets into rounds about ¼ inch thick.

Step 7

Peel the skins of your persimmon and cut into cubes.

Step 8

Fill your serving platter with mixed greens. Layer your beets, cubed persimmon, crumbled feta and slivered almonds on top. Drizzle balsamic dressing on top. Enjoy!

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