- 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.
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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.
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