This delicious, heart-healthy salad brings a stunning display of vibrant colour to your holiday table. It also offers an array of anti-inflammatory benefits from nutrient-dense red beets, pomegranate, and sweet sunny persimmons. It's naturally gluten-free, and vegan.
Beetroot and Persimmon Salad
- 300 g Vacuum-packed beetroot
- 2 Ripe persimmons
- 2 tbsp Pomegranate seeds
- 1 clove Garlic, minced
- 1 tbsp Pistachios, chopped
- Baby greens
- 2 tbsp Olive oil
- 1 tsp Lemon juice
- Salt and pepper to taste
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- Thinly slice the beetroot and arrange them on a serving plate. Peel and dice the persimmons.
- Mix the diced persimmon, pomegranate seeds, minced garlic and baby greens. Top the beetroot with the fruit mixture.
- Stir together the olive oil and lemon juice, then season with salt and pepper. Drizzle the dressing over the salad, and sprinkle the chopped pistachios over.
