Beetroot, Prosciutto & Persimmon Salad

MAIN DISH / SALADS & SIDES / WINTER

INGREDIENTS

(Serves 2)
  • 2 medium beetroot, cooked
  • 2 persimmon
  • 4 slices prosciutto
  • handful of salad leaves, preferably rocket or something peppery

For the dressing:

We have so enjoyed using persimmons over the winter months here at the Cookery School and are always so thrilled to be able to teach another guest about this wonderful fruit – this recipe always goes down a treat. Paired with earthy beetroot from the Market Garden and salty, crispy prosciutto it works brilliantly as a starter for a dinner party or as a quick, simple and healthful lunch.

If you are interested in joining us to learn more about cooking for a crowd or dinner party, or to simply to widen your repertoire in the kitchen, then you can browse our wide range of courses here.

METHOD

DIFFICULTY: Easy

Wash your beetroot and remove any tops. Wrap in foil and bake in the oven at 180ºC for 30-40 minutes until soft in the centre.

When the beetroot have cooled, peel and cut into half-moon wedges. Do the same with the persimmon and and wrap each wedge in the prosciutto. Lay onto a tray and heat under the grill until crisp and colouring on the edges; turn and repeat. This should take about 6 minutes.

While the beetroot and persimmon are cooking, prepare the dressing. In a small bowl, whisk together the buttermilk, crème frâiche, blue cheese, herbs and lemon juice until thick and smooth. Taste and adjust with seasoning if needed.

Divide a handful of leaves between two bowls and place the beetroot and persimmon on top. Drizzle over the dressing and serve.

RH Persimmon Salad

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