Beetroot and Persimmon Salad

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This delicious, heart-healthy salad brings a stunning display of vibrant colour to your holiday table. It also offers an array of anti-inflammatory benefits from nutrient-dense red beets, pomegranate, and sweet sunny persimmons. It's naturally gluten-free, and vegan.

Beetroot and Persimmon Salad

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300 g Vacuum-packed beetroot 2 Ripe persimmons 2 tbsp Pomegranate seeds 1 clove Garlic, minced 1 tbsp Pistachios, chopped Baby greens 2 tbsp Olive oil 1 tsp Lemon juice Salt and pepper to taste

1. Thinly slice the beetroot and arrange them on a serving plate. Peel and dice the persimmons.
   
2. Mix the diced persimmon, pomegranate seeds, minced garlic and baby greens. Top the beetroot with the fruit mixture.
   
3. Stir together the olive oil and lemon juice, then season with salt and pepper. Drizzle the dressing over the salad, and sprinkle the chopped pistachios over.

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