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Beetroot, Prosciutto & Persimmon Salad



(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.



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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