Nasturtium and Persimmon Salad with Mustard Vinaigrette
Ingredients
4 medium beets, peeled and diced
nasturtium leaves and flowers
1/4 Cup of broccoli sprouts
2 Fresh oranges
1/2 cup, thinly sliced purple onions
2 tablespoons caoers
For the Mustard Greek-Style Vinaigrette:
1/2 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon mustard
2 tablespoons of greek yogurt
1 teaspoon honey
1 garlic clove, minced
salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the diced beets with a little olive oil, salt, and pepper.
Spread them on a baking sheet and roast for about 30-40 minutes or until tender. Let them cool.
In a bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, Greek yogurt, honey, and minced garlic.
Add salt and pepper to taste. Adjust the seasoning or ingredients according to your preference for a creamier or tangier flavor.
Whisk until the vinaigrette is well combined and emulsified.
Combine ingredients and drizzle with viniagrette
