You can cook Autumnal Kaki Beets Salad by using 10 ingredients and 3 steps. Here is how you achieve Autumnal Kaki Beets Salad.
Ingredients of Autumnal Kaki Beets Salad
- You need to prepare 6 of Baby Beets Pickles.
- You need to prepare 2 of Kaki (Fuyu persimmon).
- Prepare 1/2 head of Fennel (thinly sliced).
- You need to prepare 4 tablespoon of fat-free greek yoghurt.
- You need to prepare 1 tablespoon of chopped pickled sushi ginger.
- You need to prepare 1 tablespoon of Dijon mustard.
- Prepare 1 of lemon (juice and zest).
- Prepare as needed of salt.
- Prepare as needed of sugar.
- You need to prepare of pomegranate, as you like.
Autumnal Kaki Beets Salad step by step
- Cut baby beets pickles into quater inch thickness wedge. Peel Kaki and cut them same size wedge as baby beets..
- Combine greek yoghurt, pickled ginger, dijon, lemon juice, and lemon zest, mix them until smooth. Taste it and adjust seasoning with salt and sugar..
- Toss beets, kaki, and fennel with yoghult mixture and serve. Sprincle pomgranates as you like..
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