PERSIMMON BEET SALAD WITH ALMONDS
RECIPE TYPE
Holiday, Vegetarian
SERVES
Serves 8
Prep time: 10 min
Total time: 45 min
Ingredients
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
Directions
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
NUTRITIONAL INFORMATION
Protein 3g | Fibre 4g |
Fat 11g | Sugar 15g |
Carbs 22g | Sodium 330mg |
