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We hope you got insight from reading it, now let’s go back to autumnal kaki beets salad recipe. You can cook autumnal kaki beets salad using 10 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Autumnal Kaki Beets Salad:
- Prepare 6 Baby Beets Pickles
- Get 2 Kaki (Fuyu persimmon)
- Use 1/2 head Fennel (thinly sliced)
- Use 4 tablespoon fat-free greek yoghurt
- Take 1 tablespoon chopped pickled sushi ginger
- Use 1 tablespoon Dijon mustard
- Prepare 1 lemon (juice and zest)
- Get as needed salt
- Take as needed sugar
- Take pomegranate, as you like
Instructions to make Autumnal Kaki Beets Salad:
- 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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