Roasted Beet And Persimmon Carpaccio Recipe
with Pistachio, Goat Cheese and Citrus Saffron Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Citrus Saffron Vinaigrette
Method
Preparation of Beets
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until a fork easily pierces through the beets. Remove from the oven and allow to cool. Once cool, peel the skins off and thinly slice the beets.
Preparation of Persimmons
- 2
Slicing the Persimmons
While the beets are roasting, wash the persimmons and slice them thinly, discarding any seeds. Set aside.
Citrus Saffron Vinaigrette
- 3
Making the Vinaigrette
In a small bowl, combine the olive oil, fresh orange juice, lemon juice, saffron threads, honey, salt, and black pepper. Whisk together until well blended. Allow the vinaigrette to sit for at least 10 minutes to let the flavors meld.
Assembly
- 4
Plating the Carpaccio
On a large serving platter, arrange the beet slices in a circular pattern. Follow with a layer of persimmon slices on top. Crumble goat cheese over the top and sprinkle with chopped pistachios. Drizzle the citrus saffron vinaigrette over the entire dish just before serving.
