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    Nourished Kitchen » Fall Vegetable Recipes » Roasted Beet and Walnut Salad with Kombucha Vinaigrette

    Posted: Mar 13, 2014 · Updated: Oct 19, 2020 by Jenny McGruther · This post contains affiliate links.

    Roasted Beet and Walnut Salad with Kombucha Vinaigrette

    Roasted Beet and Walnut Salad with Kombucha Vinaigrette: An Easy Recipe from #nourishedkitchen
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    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 hrs 5 mins
    Total Time8 hrs 5 mins
    Print Save Recipe Saved!

    Ingredients

    Salad

    • 2 pounds beets
    • 1 tablespoon ghee Available Here, or Make It Yourself with the Tutorial in the Cookbook
    • ¾ cup chopped walnuts
    • 1 red onion sliced into rings no thicker than ⅛ inch

    Kombucha Vinaigrette

    • 2 tablespoons kombucha tea
    • ¼ teaspoon finely ground
    • finely ground real 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?Mention @nourishedkitchen or tag #nourishedkitchen!
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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies and loads of fermented goodness on this site.

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