Roasted Beets with Persimmons over Market Greens

Name: Roasted Beets with Persimmons over Market Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red beets, peeled and quartered; 5 tablespoons olive oil; Salt and freshly ground black pepper; 1 shallot, minced; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 1 1/2 tablespoons honey; 2 ripe Hachiya persimmons; 2 large handfuls lettuce greens, torn into pieces; 1/2 cup toasted pistachios

Servings: persons

1
Preheat the oven to 400F.
2
Put the beets in a baking dish with 1 tablespoon of the olive oil, 1/4 cup water, and a dash of salt.
3
Cover the dish and bake for 40 minutes, until the beets are easily pierced with a fork.
4
Let cool and slice the beets into wedges.
5
To make the dressing, put the shallot, mustard, and vinegar in a bowl and let sit for 15 minutes, until the shallot is softened.
6
Whisk in the honey and the remaining 4 tablespoons olive oil.
7
Add the beets to the dressing, and toss until they are fully coated; the dressing will turn a deep pink color.
8
Taste and season with salt.
9
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.
10
To serve, gently slice the persimmons into wedges.
11
Divide the lettuce among four plates, and drizzle with a tablespoon of dressing from the bowl of beets.
12
Place several beets on the lettuce, and arrange a few pieces of persimmon over them.
13
Season with pepper.
14
Spoon the dressing over the persimmons, and garnish with the pistachios.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 red beets, peeled and quartered, 5 tablespoons olive oil, Salt and freshly ground black pepper, 1 shallot, minced, and more.

Yes, Roasted Beets with Persimmons over Market Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!