arugula salad with persimmons, beets and burrata
Serves: serves 4-6
  • 1 bunch baby golden beets, greens removed and saved for another time
  • vinaigrette: (or don't make a dressing and just drizzle with olive oil, aged white balsamic and salt and pepper)
  • 3 Tablespoons sherry vinegar
  • 1 small shallot, minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons mild flavored raw honey
  • ½ teaspoon sea salt
  • freshly ground black pepper to taste
  • ½ cup unrefined, cold pressed extra-virgin olive oil
  • 5 ounces arugula
  • 1 persimmon, sliced crosswise as thinly as possible
  • 8 ounces burrata
  • ¼ cup chopped walnuts
  • Maldon sea salt to taste
  1. Preheat oven to 400 degrees. Scrub beets and place in a pie plate or a baking dish with ½ inch of water. Tightly cover with foil and roast beets until tender, about 45-50 minutes. You should be able to insert a paring knife easily into the center of the largest beet.
  2. Set beets aside uncovered until cool enough to handle. Peel and slice crosswise as thinly as possible.
  3. Make the vinaigrette: whisk together all ingredients until emulsified or shake in a screw top jar.
  4. Place the arugula on a platter and drizzle with just enough dressing to coat lightly.
  5. Tuck the slices of persimmon and beets throughout the greens.
  6. Tear the burrata into bitesize pieces and arrange over the salad.
  7. Scatter the walnuts over the salad and drizzle with a little more dressing. You may not need to use all the dressing.
  8. Sprinkle salad with a couple pinches of Maldon salt.
Recipe by Pamela Salzman at