Badger Flame Beets & Persimmons Recipe

Instructions

1. 1

   Prepare the Beets

   Preheat your oven to 400°F (200°C). Wrap the badger flame beets in aluminum foil and roast them in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Allow them to cool, then peel and slice them.

2. 2

   Make the Pistou

   In a food processor, combine the basil leaves, garlic, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Grate the mimolette cheese and fold it into the pistou.

3. 3

   Prepare the Persimmons

   While the beets are roasting, slice the persimmons into thin wedges.

4. 4

   Toast the Pumpkin Seeds

   In a dry skillet over medium heat, toast the pumpkin seeds for about 5 minutes, stirring frequently, until they are golden and fragrant.

5. 5

   Assemble the Dish

   On a serving platter, arrange the roasted beet slices and persimmon wedges. Drizzle with balsamic vinegar and spoon the mimolette pistou over the top. Sprinkle with toasted pumpkin seeds, and season with black pepper to taste.