Beet and persimmon salad

Serves 4 as a side

Prep time: approximately 30 minutes

For years, I’ve shied away from persimmons because, even though I love the flavor (and something about it just screams “winter holidays!”), I don’t really like large snouts of the skin and peeling them also doesn’t feel right. I love them in this salad, thinly sliced without peeling them, and paired with beets.

1 red beet

1 yellow beet

2 persimmons

3 oz feta, crumbled (optional)

1t honey

Salt and pepper

Cover the beets with water in a small pot. Boil until fork tender.

Remove beets from heat and place into an ice bath or run under cool water. Next, peel the beets by rubbing the beets with your fingers - this will cause the top layer of the beet to come off.

Using a mandolin or very sharp knife, thinly slice the beets and persimmons, and arrange on a large platter. Drizzle with honey and sprinkle with salt and pepper. Top with crumbled feta cheese, if desired.