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Autumnal Kaki Beets Salad
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A picture of Autumnal Kaki Beets Salad.

Autumnal Kaki Beets Salad

Erie Shim-US
Erie Shim-US @cook_2683506
California

Kaki is a traditional Japanese autumn fruits, currently getting popular in California, as well. This unique, nutrition dence fruits is good source of Vitamin C, B1,and B2. Kaki and Beets combination creates sweet, earthy flavor, and contributes to women's beauty and health.

Kaki is a traditional Japanese autumn fruits, currently getting popular in California, as well. This unique, nutrition dence fruits is good source of Vitamin C, B1,and B2. Kaki and Beets combination creates sweet, earthy flavor, and contributes to women's beauty and health.

Read more

Autumnal Kaki Beets Salad

Erie Shim-US
Erie Shim-US @cook_2683506
California

Kaki is a traditional Japanese autumn fruits, currently getting popular in California, as well. This unique, nutrition dence fruits is good source of Vitamin C, B1,and B2. Kaki and Beets combination creates sweet, earthy flavor, and contributes to women's beauty and health.

Kaki is a traditional Japanese autumn fruits, currently getting popular in California, as well. This unique, nutrition dence fruits is good source of Vitamin C, B1,and B2. Kaki and Beets combination creates sweet, earthy flavor, and contributes to women's beauty and health.

Read more
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Ingredients

30 mins
6 servings
  1. 6Baby Beets Pickles
  2. 2Kaki (Fuyu persimmon)
  3. 1/2 headFennel (thinly sliced)
  4. 4 tablespoonfat-free greek yoghurt
  5. 1 tablespoonchopped pickled sushi ginger
  6. 1 tablespoonDijon mustard
  7. 1lemon (juice and zest)
  8. as neededsalt
  9. as neededsugar
  10. pomegranate, as you like
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Steps

30 mins
  1. 1

    Cut baby beets pickles into quater inch thickness wedge. Peel Kaki and cut them same size wedge as baby beets.

  2. 2

    Combine greek yoghurt, pickled ginger, dijon, lemon juice, and lemon zest, mix them until smooth. Taste it and adjust seasoning with salt and sugar.

    A picture of step 2 of Autumnal Kaki Beets Salad.
  3. 3

    Toss beets, kaki, and fennel with yoghult mixture and serve. Sprincle pomgranates as you like.

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Erie Shim-US
Erie Shim-US @cook_2683506
on November 28, 2015 06:16
California
Japanese Culinary Instructor, Food ColumnistTraditional Chinese Medicinal Herb SpecialistCurrently participated in the associate program atThe Culinary Institute America
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  1. 3rd for persimmon

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