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Roasted Beet and Walnut Salad

Author: Jenny via Kelly the Kitchen Kop



  • 2 pounds beets
  • 1 tablespoon clarified butter page 59
  • 3/4 cup chopped walnuts
  • 1 small red onion sliced into rings no thicker than 1/8 inch

Spiced Kombucha Vinaigrette Ingredients:

  • 2 tablespoons unflavored kombucha page 286
  • 1/4 teaspoon finely ground unrefined sea salt
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 2 tablespoons cold-pressed walnut oil
  • 2 tablespoons extra-virgin olive oil


  • 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.

Vinaigrette Instructions:

  • 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.

Putting it Together:

  • 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.