Kaki is a traditional Japanese autumn fruits, currently getting popular in California, as well. This unique, nutrition dense fruits is good source of Vitamin C, B1,and B2. Kaki and Beets combination creates sweet, earthy flavor, and contributes to women's beauty and health.
Cut baby beets pickles into wedges about a quarter inch thick. Peel your kaki and cut them into wedges of the same size as the baby beets.
Combine greek yoghurt, pickled ginger, dijon, lemon juice, and lemon zest, mix them until smooth. Give it a taste and adjust with salt and sugar as needed.
Toss beets, kaki, and fennel with the yoghurt mixture and serve. Sprinkle on pomegranate seeds as you like.
If you don't have picked beets, you can substitute with glazed beets prepared from either canned or fresh ones.
Combine 4 tablespoons of both apple vinegar and apple juice, and add 4 teaspoons of brown sugar and a pinch of salt. Simmer until reduced to a third of the original volume.
Once the sauce prepared in Step 6 turns glossy and glazed, add in the beets (either wedged or pre-cut and canned), and stir around gently to coat. Once the beets have been evenly coated, let cool.
Story Behind this Recipe
Everybody loves beet salad in the States, but it seems like people aren't as familiar with kaki. I wanted to make a delicious recipe to show how versatile kaki can be.
If you don't have Greek yogurt, just strain the regular yogurt that you have until it's half the original volume. If it's hard to ahold of good fennel, you can substitute with celery. I recommend choosing a crisp, firm Fuyu persimmon for this dish.