Persimmon Beet And Citrus Salad Recipes

Steps:

• Using a small serrated knife, peel the navel oranges, blood oranges and grapefruit. They should be perfect globes with no pith. Slice the fruit crosswise about 3/8-inch thick and place in a salad bowl.
• Peel and core the persimmons. Slice them about 1/4-inch thick and add to the salad bowl. Arrange the fruit in a random pattern. Sprinkle pomegranate seeds over the top. Cover well and chill for 1 hour. Serve in small bowls, making sure each serving gets some of every type of fruit and a good spoonful of the juices that will have gathered at the bottom of the bowl.

Steps:

• Preheat oven to 425 degrees. Wrap beets in parchment-lined foil (each color in a separate packet). Place on a rimmed baking sheet and roast until knife-tender, about 45 minutes. When cool enough to handle, rub beets with paper towels to remove skins. Cut into 1/4-inch-thick rounds.
• Remove peels and pith from citrus fruits with a sharp knife. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.
• Arrange beets, citrus segments, persimmons, endive, and watercress on a platter. In a bowl, whisk together 3 tablespoons reserved citrus juices and vinegar. Season with salt and pepper. Slowly whisk in oil. Drizzle vinaigrette over salad just before serving.

Steps:

• Preheat the oven to 400 degrees F.
• If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they're tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages.
• Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint.
• Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately.

Steps:

• Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.

Steps:

• Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Grill whole, unpeeled beets, covered, turning every 10 minutes, until tender and a skewer or cake tester can easily slide into the center, 40-50 minutes. Transfer to a large bowl and cover tightly with plastic wrap and let steam for 30 minutes. Using a paper towel, rub beet to remove skin (it should slip off easily, wear gloves to avoid staining your hands). Trim root end and cut beets into wedges.
• Meanwhile, grill oranges and lemons, turning once, until fruit is caramelized and peel is charred, 8 to 10 minutes.
• Toss beets with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper. Top with mint, chives and toasted sesame seeds.

Steps:

• Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
• Peel and cut into 1/2-inch cubes. Add the tangerine segments, onion, mint and olive oil. Toss.
• Top with the goat cheese.