Instructions

• In a small bowl, combine the sliced beets and red onion with red wine vinegar, a pinch of salt, and honey or maple syrup (if using). Toss to coat and let sit for overnight to slightly pickle and soften.

• In a serving bowl, mix the olive oil, dried thyme, and a generous pinch of black pepper. Stir to combine.

• Add the pickled beets and onions (along with a bit of the pickling liquid) to the bowl. Toss to coat with the olive oil mixture.

• Gently fold in the capers, persimmon slices, and arugula shoots.

• Taste the salad and adjust seasoning with salt, pepper, or an extra splash of vinegar, if desired.