Name: Roasted Beet and Walnut Salad with Kombucha Vinaigrette
Prep time: 485 min
Total time: 485 min
Ingredients: 2 pounds beets; 1 tablespoon ghee; 3/4 cup chopped walnuts; 1 red onion ((sliced thin)); 2 tablespoons prepared kombucha tea; 1/4 teaspoon finely ground; fine sea salt; 1/4 teaspoon ground allspice; 1/8 teaspoon ground cloves; 2 tablespoons cold-pressed walnut oil; 2 tablespoons extra-virgin olive oil

Roasted Beet and Walnut Salad with Kombucha Vinaigrette: An Easy Recipe from #nourishedkitchen

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6 servings

Roasted Beet and Walnut Salad with Kombucha Vinaigrette

This recipe comes from my new cookbook The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle)(Ten Speed Press 2014).

Prep Time8 5

Total Time8 5

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Ingredients

Salad

2 pounds beets
1 tablespoon ghee
¾ cup chopped walnuts
1 red onion
(sliced thin)

Kombucha 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.