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Persimmon, Beet, & Radicchio Salad PREP: 30 mins COOK TIME: SERVES: 45 mins 6 Ingredients 6 small assorted beets (red, yellow, candy cane), trimmed 1 blood, navel, or Cara Cara orange 1 pink grapefruit 2 tangerines or clementines 2 ripe but firm Fuyu persimmons, stemmed and cut into wedges 2 cups tender greens, baby arugula, or 1 bunch watercress 1/2 small head radicchio, leaves torn Farm Boy™ Simply 6 Red Wine Vinaigrette to taste Farm Boy™ Fleur de Sel and black pepper to taste 1/2 cup pomegranate arils DIFFICULTY: , F F Ean View Full Recipe Online Directions 1 Preheat oven to 425°F. 2 Wrap beets in foil and place on sheet pan. Bake until tender, about 45 minutes. Let them cool and then peel and cut into rounds or wedges. 3 Using a sharp knife, cut peels and pith from citrus. Slice tangerines into rounds. Working over a bowl to catch juices, cut between membranes of orange and grapefruit to remove segments. Squeeze juice from membranes into the bowl and reserve. 4 Place greens, radicchio, and fennel on platter. Arrange beets, persimmons, and citrus over greens and drizzle with 2 tablespoons of reserved juice plus vinaigrette to taste. Finish with pomegranate arils, a pinch of fleur de sel, and black pepper. ia
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