Kombucha, a fermented tea of Asian origin, offers a flavor reminiscent of apple cider vinegar; it’s sour, but also mildly sweet. Its flavor pairs well with warm spices like cinnamon, cloves and allspice, while its acidity is strong enough to stand up against the sweet and earthy tones of root vegetables and nuts. This salad is a lovely way to take advantage of this summer’s beets.
2 pounds beets
1 TBS ghee or butter
3/4 cup walnuts, chopped
1 small red onion, cut into thin rings
2 TBS kombucha, original flavor
1/4 tsp sea salt
1/4 tsp allspice
1/8 tsp ground cloves
2 TBS cold-pressed walnut oil
2 TBS cold-pressed olive oil
1. Preheat oven to 425 degrees.
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 ghee (clarified butter), then wrap each in parchment paper and again in aluminum foil. Roast the beets for 45-60 minutes, until they yield under the pressure of a fork. Refrigerate the beets for at least 8 hours and up to 24 hours.
3. To prepare the vinaigrette, whisk the kombucha tea with the salt, allspice, cloves, and the two oils. The vinaigrette will last 3 weeks at room temperature. Shake before using.
4. Just before serving, heat a skillet over medium-high heat for 2-3 minutes until very hot. Toss in the walnuts and toast them for 3-5 minutes, stirring frequently to avoid scorching.
5. Remove the cold beets from the fridge, peel them, and chop into bite-sized pieces. In a large bowl, toss the beets with the onion slices and toasted walnuts. Drizzle with the vinaigrette, toss again, and serve. Serves 4-6. Recipe compliments of Jennifer McGruther, The Nourished Kitchen.