- 3 beets
- 2 persimmon
- 1 tsp rosemary
- 1/4 cup of nuts (I used almonds, but pecans, walnuts or hazelnuts also would have been nice)
- olive oil, enough to coat and then another tbsp for dressing
- salt
- apple cider vinegar, a capful
- clove of garlic, pressed
- a handful of mixed greens
- goat cheese to garnish
Preheat oven to 385F. Boil up beets for ~25mins. When done, dunk in cold water and remove skins.
Slice persimmon and beet. Toss in a sprinkle of rosemary, a splash of olive oil, salt, and 1/4 cup of crumbled nut of your choice. Roast for 25 minutes (check halfway and give em a turn).
Make dressing with a clove of garlic, olive oil, a splash of apple cider vinegar and salt.
After cooled, toss in greens and dressing. Top with crumbly goat cheese.