Ingredients :
- 6 Baby Beets Pickles
- 2 Kaki (Fuyu persimmon)
- 1/2 head Fennel (thinly sliced)
- 4 tablespoon fat-free greek yoghurt
- 1 tablespoon chopped pickled sushi ginger
- 1 tablespoon Dijon mustard
- 1 lemon (juice and zest)
- as needed salt
- as needed sugar
- pomegranate, as you like
Method :
- Cut baby beets pickles into quater inch thickness wedge. Peel Kaki and cut them same size wedge as baby beets.
- Combine greek yoghurt, pickled ginger, dijon, lemon juice, and lemon zest, mix them until smooth. Taste it and adjust seasoning with salt and sugar.
- Toss beets, kaki, and fennel with yoghult mixture and serve. Sprincle pomgranates as you like.
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