Roasted Beets with Persimmons over Market Greens
Luscious persimmon fruits blow in and out of markets in late fall. They grow wild in North America—I’ve found them while foraging in Maryland—but the native species is small and astringent. The two kinds found in stores are cultivars from Asia. Hachiyas are oval-shaped and must be completely soft, all the way down to the base, before being eaten. Fuyus, which look like flat tomatoes, are eaten firm. If you can wait until it ripens, the Hachiya has more flavor, but the Fuyu works just as well in this recipe.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Put the beets in a baking dish with 1 tablespoon of the olive oil, 1/4 cup water, and a dash of salt. Cover the dish and bake for 40 minutes, until the beets are easily pierced with a fork. Let cool and slice the beets into wedges.
Step 3
To make the dressing, put the shallot, mustard, and vinegar in a bowl and let sit for 15 minutes, until the shallot is softened. Whisk in the honey and the remaining 4 tablespoons olive oil. Add the beets to the dressing, and toss until they are fully coated; the dressing will turn a deep pink color. Taste and season with salt. The recipe can be prepared up to this point several hours in advance and stored in the refrigerator; the beets will soak up more flavor and the color of the dressing will intensify as they sit.
Step 4
To serve, gently slice the persimmons into wedges. Divide the lettuce among four plates, and drizzle with a tablespoon of dressing from the bowl of beets. Place several beets on the lettuce, and arrange a few pieces of persimmon over them. Season with pepper. Spoon the dressing over the persimmons, and garnish with the pistachios.
