Roasted Beet and Walnut Salad with Kombucha Vinaigrette
This recipe comes from my new cookbook: The Nourished Kitchen (Ten Speed Press 2014).
Prep Time8 hours hrs 5 minutes mins
Total Time8 hours hrs 5 minutes mins
Ingredients
For the salad
- 2 pounds beets
- 1 tablespoon ghee
- ¾ cup chopped walnuts
- 1 red onion
- sliced thin
For the vinaigrette
- 2 tablespoons prepared kombucha tea
- ¼ teaspoon finely ground
- fine sea salt
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 2 tablespoons cold-pressed walnut oil
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 425°F.
- To prepare the salad, trim the beets by removing any beet tops and the tips of their roots. Dot each beet with a touch of clarified butter, then wrap each in parchment paper and again in aluminum foil. Roast the beets for 45 to 60 minutes, until they yield under the pressure of a fork. Refrigerate the beets for at least 8 and up to 24 hours.
- To prepare the vinaigrette, whisk the kombucha tea with the salt, allspice, cloves, and the walnut and olive oils. The vinaigrette will store at room temperature for up to 3 weeks, but remember to shake it vigorously before dressing the salad because the oil will separate from the tea and spices when left sitting.
- Just before serving, heat a skillet over medium-high heat for 2 to 3 minutes until very hot. Toss in the walnuts and toast them for 3 to 5 minutes, stirring frequently to avoid scorching. Remove the cold beets from the fridge, peel them, and chop into bite-sized pieces. In a large bowl, toss the beets with the sliced onion and toasted walnuts. Drizzle with the vinaigrette, toss again, and serve.
Tried this recipe?Please consider Leaving a Review!
Lori says
Can the beets be steamed? I steam mine all the time and they get done quickly, 15 -20 min depending on the size.....I usually cut the big ones in half.
Hélène says
I roasted my beets for the first time a few nites ago and even after 2 hrs at 350 I could not get them easily pierced with a fork. I gave up and took them out; then when cooled, doused them with vinegar and s&p and put them in the fridge. The next day they were delicious cold.
Would they have been done at an hour and just they dont get soft like other roots??
Aqiyl Aniys says
I love the salad. It looks delicious and it is also nutritious.
Cate @ Mangoes Margarita says
Yum, thanks for posting! I love beets & walnuts paired together. I've never tried kombucha, but I think this recipe is a good place to start 🙂
I'm excited for your cookbook! Your recipes have been a source of inspiration for me.
Kelly @ The Nourishing Home says
Jenny, so excited about your new cookbook! This salad looks divine. I would have never thought to use Kombucha to make a dressing - you are BRILLIANT! Blessings to you for much success with your new book. I can't wait to see it!! 🙂
Kelly @ The Nourishing Home says
Oh and I will definitely share this via social media to help spread the word! xo
stephanie says
This looks delicious! Thanks for working so hard on your cookbook. I have been waiting so long for a color cookbook that agrees with Nourishing Traditions.