Golden Beet, Persimmon, Pomegranate Salad (with Ginger Honey Vinegarette)
  • Salad -
  • 4 Large (or 8 small) Golden Beets (shredded)
  • 3 Large (or 6 small) Ripe, Fuyu Persimmons (sliced into strips)
  • 1 Large Pomegranate (just the seeds)
  • Dressing -
  • 2 tbsp Shredded Ginger Root
  • ¼ cup Lite Rice Vinegar
  • ½ cup Olive Oil
  • 1 tbsp Honey
  1. Salad -
  2. Use a food processor or grater to shred the beets.
  3. Add the persimmons.
  4. Add the pomegranates. (For an easy tutorial on how to peel a pomegranate, just click to see my previous post.)
  5. Dressing -
  6. Add ginger, rice vinegar, olive oil and honey to a mini food processor or blender.
  7. Blend away until it is mixed well.
  8. Pour over salad and toss. Toss the salad together. Don't toss the salad across the room or something. Just want to be clear.
  9. Serve and enjoy!
Recipe by Glugle Gluten Free at