Valentine's Day Salad: Beet, Persimmon & Avocado Salad Recipe

Whether you are single or part of a couple, celebrate Valentine's day or not, I urge you to make this Beet, Persimmon & Avocado Salad. You don't even have to use a ♥ shaped cookie cutter. As long as you love beets, you will love this recipe!

Beet, Persimmon & Avocado Salad 

Ingredients
watercress
roasted beets***, cooled, peeled, sliced and cut into ♥s
persimmons, sliced across and cut into ♥s
avocado, sliced
blue cheese, crumbled
salt
olive oil
juice of minneola (or you can use orange or grapefruit juice)

Directions
1. Add watercress to your salad bowl.
2. Add a layer of beet and persimmon hearts.
3. Arrange avocado slices around the edge of the plate.
4. Sprinkle crumbled cheese on top and season with a bit of salt.
5. Drizzle with olive oil and minneola juice. 

*** To roast beets, cut the tops and bottoms of the beets, carefully wash and put each beet on top of a piece of aluminum foil. Drizzle with olive oil and sprinkle with salt. Tightly wrap each beet in the aluminum foil and roast on top of a cookie sheet in the 450F preheated oven. The roasting time will depend on the size of your beets: anywhere from 45 to 90 minutes.
 

Also, check out my ♥ shaped sandwich with smoked salmon, egg and avocado cilantro cream cheese.

I'm getting together with a few friends for Valentine's day dinner. What will you be doing?