Persimmon & Beet Salad with Almonds

Prep time:10 min
Total time:45 min

Serves 8


2 pkg (400 g each) Longo’s Cubed Red Beets

5 tbsp Longo’s 100% Pure Canola Oil, divided

3/4 tsp each salt and pepper, divided

4 Fuyu persimmons

3 tbsp Longo’s Signature White Vinegar of Modena

2 tsp Longo’s Dijon Mustard Microgreens (optional)

1/4 cup Longo’s Slivered Almonds, toasted


  • Toss beets with 2 tbsp of the oil and 1/2 tsp each salt and pepper. Roast in preheated 400°F oven for 35 to 40 minutes or until browned and tender.
  • Quarter persimmons (like an apple); slice quarters lengthwise.
  • Whisk together vinegar, Dijon and remaining oil, salt and pepper. Toss persimmons with half the dressing. Gently toss beets with remaining dressing.
  • Arrange beets on platter; surround with persimmons. Garnish with microgreens (if using) and sprinkle with almonds.

A dash of advice

Sprinkle salad with crumbled feta for a tangy contrast in flavour. Extend this salad using baby greens such as spinach or kale. Double the dressing and toss the extra with 1 tub (142 g) greens to create a base before layering the beets and persimmons.

Nutritional Information

Per serving: 180 calories
  • Protein 3g
  • Fibre 4g
  • Fat 11g
  • Sugar 15g
  • Carbs 22g
  • Sodium 330mg