A delightful earthy, soft, salty, sweet, and crunchy seasonal salad made with roasted beetroot, peeled persimmon, a drizzle of balsamic vinegar, feta, and chopped toffee-covered peanuts.
1: Roast the beetroot until tender.
2: Peel and slice the persimmon.
3: Arrange roasted beetroot and persimmon on a plate.
4: Drizzle with balsamic vinegar.
5: Crumble feta over the salad.
6: Top with chopped toffee-covered peanuts.
