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Roasted Beet and Walnut Salad with Kombucha Vinaigrette

Roasted Beet and Walnut Salad with Kombucha Vinaigrette

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).
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Prep Time
8 hr 5 min
Total Time
8 hr 5 min
Prep Time
8 hr 5 min
Total Time
8 hr 5 min
1502 calories
104 g
33 g
118 g
27 g
19 g
1120 g
869 g
66 g
0 g
94 g
Nutrition Facts
Serving Size
1120g
Amount Per Serving
Calories 1502
Calories from Fat 1015
% Daily Value *
Total Fat 118g
181%
Saturated Fat 19g
95%
Trans Fat 0g
Polyunsaturated Fat 57g
Monounsaturated Fat 37g
Cholesterol 33mg
11%
Sodium 869mg
36%
Total Carbohydrates 104g
35%
Dietary Fiber 32g
127%
Sugars 66g
Protein 27g
Vitamin A
14%
Vitamin C
85%
Calcium
24%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad
  1. 2 pounds beets
  2. 1 tablespoon clarified butter or ghee (Available Here, or Make It Yourself with the Tutorial in the Cookbook)
  3. 3/4 cup chopped walnuts
  4. 1 small red onion, sliced into rings no thicker than 1/8 inch
Kombucha Vinaigrette
  1. 2 tablespoons kombucha
  2. 1/4 teaspoon finely ground
  3. unrefined sea salt
  4. 1/4 teaspoon ground allspice
  5. 1/8 teaspoon ground cloves
  6. 2 tablespoons cold-pressed walnut oil
  7. 2 tablespoons extra-virgin olive oil
Instructions
  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
Adapted from Nourished Kitchen
beta
calories
1502
fat
118g
protein
27g
carbs
104g
more
Adapted from Nourished Kitchen
Soho Organic Market http://sohoorganicmarket.com/
This sounds soooo good! Kombucha viniagrette? Why haven’t we thought of that before?

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