Monday, November 3, 2014

Beet And Persimmon Salad With Kumquat Vinaigrette

We are very lucky in Roswell, but depending where you live, November may be a very dark, grey month. Colorful food can definitely compensate for the grey tones nature has to offer with each leaf falling on the ground. Rain and fog may affect our emotions and many of us resort to comfort foods that are not always best for us. 

Sunset in Roswell

I strongly believe that food can affect our emotions and this is why I use very colorful produce during the cold season: beets, carrots, pumpkins, persimmons, pomegranates, purple cabbage, citrus fruit and kale. Use them often and your plate will never look boring. Experiment with textures and flavors, and use spices wisely.

Kumquat

Ingredients: 

for the salad
  • 2 medium large beets, peeled
  • 2 firm persimmons 
  • 1 kumquat, sliced for garnish
  • 1 Tbsp micro-greens for garnish
  • freshly ground black pepper


for the dressing
  • 4 Tbsp freshly pressed kumquat juice
  • 8 Tbsp virgin olive oil
  • 1/3 tsp kumquat zest
  • pinch pink Himalaya salt


Method:
  • Using a mandoline or a very sharp knife, cut beets and persimmons into thin slices. Arrange the slices on individual platters.
  • Whisk a vinaigrette and pour it over the sliced beets and persimmons. 
  • Garnish platters with micro-greens and sliced kumquat. Add fresh pepper and enjoy in good company!

Use organic ingredients whenever you can!

In radiant health - passionately raw - Dominique


Dominique Allmon©2014
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