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Persimmon, Beet, and Citrus Salad

Persimmon trees have long been prized by the nation's gardeners for ornamental landscaping, but the fruit's tart, mellow-sweet flavor is also a rare treat for cooks.

  • Prep:
  • Total Time:
  • Servings: 10

Photography: Martyn Thompson

Source: Martha Stewart Living, November 2015


  • 3 bunches assorted small pink, yellow, and red beets (about 2 pounds total)
  • 8 assorted citrus fruits, such as Ruby Red grapefruits, Cara Cara oranges, and tangerines (about 4 pounds total)
  • 5 ripe but firm Fuyu persimmons, peeled and cut into 1/4-inch wedges
  • 2 heads Belgian endive, leaves separated
  • 1 bunch watercress, tough stems removed (2 cups)
  • 1/4 cup red-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil


  1. Preheat oven to 425 degrees. Wrap beets in parchment-lined foil (each color in a separate packet). Place on a rimmed baking sheet and roast until knife-tender, about 45 minutes. When cool enough to handle, rub beets with paper towels to remove skins. Cut into 1/4-inch-thick rounds.

  2. Remove peels and pith from citrus fruits with a sharp knife. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.

  3. Arrange beets, citrus segments, persimmons, endive, and watercress on a platter. In a bowl, whisk together 3 tablespoons reserved citrus juices and vinegar. Season with salt and pepper. Slowly whisk in oil. Drizzle vinaigrette over salad just before serving.

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