Beet Persimmon Salad with Goat Cheese Dressing
Dec 01, 2025 07:01 AM
This beet persimmon salad is short on ingredients but full of flavor. From earthy beets to sweet, fragrant persimmon, all topped off with a delicious creamy goat cheese dressing. Colorful, tasty and great for lunch or as a side.
I don't know about you, but I find myself craving some lighter, healthier foods to balance out the heavier and more indulgent ones, and that's particularly true this time of year. Don't get me wrong, I definitely enjoy cookies and other sweets, but I find I can't have too much of them. Commercial frostings, for example, give me a headache as they are so often incredibly heavy on the sugar.
Sometimes some favorite veggie sides like braised red cabbage, Greek green beans (fasolakia) or spanakorizo (spinach rice) that we might have anyway help. But I also sometimes reach for a big old salad at lunch, like this delicious bowlful.
Ingredients:
- 1 beet beetroot, medium-large, or 2 small
- 4 handfuls mixed salad leaves approximately
- 1 persimmon fuyu - the smaller, flatter ones rather than more astringent longer varieties
- ⅓ cup hazelnuts
For Dressing
- 4 tablespoon goat cheese creamy rather than firm/with rind
- 2 tablespoon milk
- 2 tablespoon olive oil suggest virgin or extra virgin
- 2 teaspoon honey
- 2 teaspoon wine vin
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
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