Side dishe for 6

Beet Persimmon Salad

Name: Beet Persimmon Salad
Total time: 70 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb beets; 2 tbsp olive oil; salt and pepper; 1 lb fuyu persimmons; 1 cup baby arugula; 2/3 cup raw peanuts; 1/3 cup smoked maple syrup or pure maple syrup; 1/4 tsp ground arbol chile powder; 1/2 tsp salt; 1 clove garlic; 3 scallions; 2 oranges; 3 tbsp sherry vinegar; 3 tbsp olive oil; 1 tsp smoked paprika; 1 tsp salt

Roasted beets and persimmons meet arugula, maple-glazed peanuts, and a smoky orange dressing.

$1.75per serving $

70 minstart to table

6servings

American Vegetarian Dairy-free Gluten-free Budget Side dishes Summer

Ingredients

2 lb beets
2 tbsp olive oil
salt and pepper
1 lb fuyu persimmons
1 cup baby arugula
2/3 cup raw peanuts
1/3 cup smoked maple syrup or pure maple syrup
1/4 tsp ground arbol chile powder
1/2 tsp salt
1 clove garlic
3 scallions
2 oranges
3 tbsp sherry vinegar
3 tbsp olive oil
1 tsp smoked paprika
1 tsp salt

Steps

Wrap the beets in foil with two tablespoons olive oil, salt, and pepper, then roast at 400 F for 45 minutes until tender.
Cool the beets for 10 minutes, peel them, and cut them into wedges.
Cook the peanuts, maple syrup, chile powder, and one-half teaspoon salt in a skillet over medium heat for 5 minutes, then cool.
Juice the oranges and whisk the juice with vinegar, three tablespoons olive oil, smoked paprika, garlic, scallions, and one teaspoon salt.
Slice the persimmons and arrange them with the beets and arugula in a large bowl.
Top with the peanuts and drizzle with the orange dressing.