"Slow roasted tender red beets and Fuyu persimmons complemented by spicy arugula, goat cheese crumbles, and French vinaigrette. Absolute heaven on a platter. This was just one of our sides to our tri-tip dinner this evening, but I would have been happy hogging the whole platter to myself.
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Roasted Beet And Persimmon Arugula Salad
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Ingredients:
2 Fuyu Persimmons
2 Red Beets
3 cups Arugula
1/2 cup Red Onion wedged
1/2 cup Goat Cheese Crumbles
Homemade or store bought French Vinaigrette
Method:
1. Preheat oven to 400 degrees. Wash and scrub the beets. Wash the persimmons. Wrap the beets and persimmons in foil and rest on a large baking sheet. Roast for 60 minutes or until tender. When cool to handle, unwrap the beets and and peel by pinching the sides. Peel should easily come off.
2. When beets and persimmons have completely cooled, cut them into small wedges.
3. Platter arugula topped with beets, persimmon, red onion, goat cheese, salt, and pepper. Drizzle with French vinaigrette.