1 medium purple beet
1 fuyu persimmon
4 slices Natural & Kosher Cheese fresh sliced mozzarella
2 cups loosely packed arugula
1/2 cup pomegranate seeds
good quality olive oil
sea salt, to taste
Wash the beet well and pat dry. Wrap in foil and roast at 400 degrees until fork-tender, about 45 minutes. Set aside to cool (leave it wrapped).
Peel and slice the persimmon the same thickness as the cheese. Unwrap the beet, and remove the peel by pushing it off with your hands. It should slide off easily. Slice the beet the same thickness as the cheese and persimmon.
Layer the stacks by placing slicing of beet, persimmon and mozzarella on top of each other. Top with some arugula, and repeat. Sprinkle the stacks with pomegranate seeds and drizzle with pomegranate molasses and olive oil. Finish with a touch of sea salt.
Makes 2 caprese salad stacks.
NOTE: for the prettiest presentation, look for beets and persimmon that are roughly the same width as the sliced cheese.
VARIATION: For a large party, create a caprese salad platter instead of stacks (double the recipe if necessary). Place the arugula on the platter and layer the beets, persimmon and cheese so that they overlap all around the platter. Sprinkle with pomegranate seeds and drizzle with olive oil and pomegranate molasses. Finish with sea salt.
OFF SEASON VARIATION: If you want to make these when persimmon are not in season, you can use golden beets, mangos or canteloupe instead.