Beet Salad with Chicken and Persimmon

Cooking method

1. Step 1:

   

   How to make beet salad with chicken and persimmon? Gather your ingredients. If the chicken was frozen, thaw it ahead of time by moving it from the freezer to the bottom shelf of the fridge. Pick smaller, dark-colored beets. Rinse the pine nuts, dry them, and toast them lightly in a dry skillet. Wash the lettuce leaves and dry them well with paper towels. Choose a firm but ripe persimmon — one that's been frozen and thawed won't work in a salad.

2. Step 2:

   

   Cook the beets. Wash them and put them in an appropriately sized pot. Cover with clean cold water, set over medium heat, and bring to a boil. Reduce the heat and cook the beets anywhere from 40 minutes to 2 hours, depending on their size. Test with a knife — it should slide in easily. Drain, let the beets cool, then peel them. You can also roast or steam the beets instead.

3. Step 3:

   

   Cut the cheese, beets, and persimmon into medium dice. Tear the greens by hand.

4. Step 4:

   

   In a separate bowl, toss the beets with a spoonful of oil — this keeps them from staining the other ingredients. Add a little salt.

5. Step 5:

   

   Put the torn lettuce leaves in a deep salad bowl; I cut the napa cabbage into large dice.

6. Step 6:

   

   Cook the chicken fillet. Bring water to a boil in a pot and lower in the fillet. Add salt. Cook the meat for 30 minutes at a gentle simmer over low heat. Then turn off the heat and leave the fillet to cool right in the broth — it comes out juicy and tender. Cut the cooled chicken into small dice. Add the chopped chicken, cheese, persimmon, and beets, and mix gently.

7. Step 7:

   

   Dress the salad with vegetable oil and balsamic vinegar. Taste for salt and adjust — for me, the saltiness of the cheese was enough.

8. Step 8:

   

   Sprinkle the pine nuts over the top.

9. Step 9:

   

   Serve right away. Enjoy!