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The ingredients needed to make Autumnal Kaki Beets Salad:
- Take 6 Baby Beets Pickles
- Provide 2 Kaki (Fuyu persimmon)
- Prepare 1/2 head Fennel (thinly sliced)
- Take 4 tablespoon fat-free greek yoghurt
- Take 1 tablespoon chopped pickled sushi ginger
- Use 1 tablespoon Dijon mustard
- Get 1 lemon (juice and zest)
- Use as needed salt
- Prepare as needed sugar
- Use pomegranate, as you like
Steps 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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