Autumnal Kaki Beets Salad

• 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

1. Cut baby beets pickles into quater inch thickness wedge.
2. Peel Kaki and cut them same size wedge as baby beets.
3. Combine greek yoghurt, pickled ginger, dijon, lemon juice, and lemon zest, mix them until smooth.
4. Taste it and adjust seasoning with salt and sugar.
5. Toss beets, kaki, and fennel with yoghult mixture and serve.
6. Sprincle pomgranates as you like.

beets pickles, persimmon, head fennel, greek yoghurt, ginger, mustard, lemon, salt, sugar

Taken from cookpad.com/us/recipes/322109-autumnal-kaki-beets-salad (may not work)