Roasted Beets and Persimmons

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November 14, 2017

Sweet, earthy, and full of fall flavor. This quick and easy side is a great way to celebrate the season!

  • Prep: 10 mins
  • Cook: 30 mins


1On a baking sheet, alternate beets, and persimmons into a layered row.

2Drizzle with olive oil and salt to taste. Bake at 350ºF for 30 min or until the beets are tender.

3In a pan, juice the oranges, add a pinch of salt, and the honey.

4Reduce until syrupy.

5Pour over plated persimmon and beets.



3 golden beets, tops removed, skinned and sliced into 1/4 inch slices

2 fuyu persimmons, sliced into 1/8th inch slices

Olive oil


3 Oranges

1 tbsp honey