The Roasted Beet and Walnut Salad with Kombucha Vinaigrette is nothing short of a celebration on a plate. The natural sweetness of roasted beets mingles with crunchy toasted walnuts, peppery greens, and creamy goat cheese, all crowned by a lively kombucha vinaigrette that brings everything together with a bright, tangy finish. Whether you’re looking for a vibrant lunch, an attention-grabbing side, or just a fresh way to enjoy beets, this salad delivers bold color, texture, and balance in every forkful.

Roasted Beet and Walnut Salad with Kombucha Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

This salad comes together with a handful of simple, thoughtful ingredients—each chosen for its contribution to color, crunch, and flavor. Let’s break down each component, so you’ll know exactly why no ingredient should be skipped!

Beets: Roasting brings out their signature sweetness and vibrant color.
Walnuts: Toasted, they add a deep nutty flavor and delightful crunch.
Mixed Greens: Arugula, spinach, or baby kale offer fresh, peppery undertones and beautiful contrast.
Goat Cheese or Feta: Creamy, tangy, and crumbly, it rounds out every bite.
Fresh Parsley (optional): Lends a pop of herbal brightness if you like that extra layer.
Kombucha (for vinaigrette): Preferably unflavored or ginger, it gives the dressing a natural zing and light effervescence.
Olive Oil: Adds body and silkiness to the vinaigrette.
Dijon Mustard: Helps emulsify the dressing while lending a subtle bite.
Honey or Maple Syrup: A touch of natural sweetness to balance the acidity.
Salt and Pepper: Just a pinch of each to make all the flavors pop.

How to Make Roasted Beet and Walnut Salad with Kombucha Vinaigrette

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C). Wrap each scrubbed and trimmed beet individually in foil, then place them on a baking sheet. Roast for 45 to 60 minutes, turning once, until a knife slides through easily. Give them time to cool, then peel and slice into wedges or cubes. Roasting brings out a beautiful, earthy sweetness in the beets that is irreplaceable here!

Step 2: Toast the Walnuts

While the beets are busy roasting, set a dry skillet over medium heat. Add the walnuts and toast for just 3 to 5 minutes, stirring frequently so they don’t burn. The moment they’re fragrant, pull them off the heat—this step intensifies their nutty flavor and makes the whole salad irresistible.

Step 3: Whisk the Kombucha Vinaigrette

To make the kombucha vinaigrette, simply combine your kombucha, olive oil, Dijon mustard, honey or maple syrup, and a pinch of salt and pepper in a small jar or bowl. Whisk (or shake) vigorously until the mixture is creamy and emulsified. The kombucha adds a lively kick and natural tang, lifting the entire salad.

Step 4: Toss the Greens

In a large salad bowl, toss your chosen greens with half of the vinaigrette. This infuses the leaves with flavor and keeps everything fresh and light—not soggy. This also creates a solid base for all your delicious toppings.

Step 5: Assemble and Serve

Arrange the roasted beets over your greens, sprinkle on the toasted walnuts, crumbled goat cheese or feta, and a handful of fresh parsley if using. Drizzle with the remaining vinaigrette just before serving. Every component shines and comes together for the perfect Roasted Beet and Walnut Salad with Kombucha Vinaigrette experience!

How to Serve Roasted Beet and Walnut Salad with Kombucha Vinaigrette

Garnishes

Give your Roasted Beet and Walnut Salad with Kombucha Vinaigrette a touch of culinary flourish by adding microgreens, an extra sprinkle of goat cheese, or a few cracks of freshly ground black pepper. A scatter of citrus zest can offer a stunning pop of aroma and color as well!

Side Dishes

Pair this vibrant salad with warm crusty bread, a bowl of hearty lentil soup, or a grilled protein like salmon or chicken. The contrast between the tangy kombucha vinaigrette and savory sides keeps every bite exciting, making it perfect for lunch or a light dinner.

Creative Ways to Present

For extra wow factor, try layering the ingredients in individual serving glasses for a dinner party, or arrange the salad on a large platter in colorful stripes. If you’re feeling fancy, use a ring mold to stack the salad for an elegant, composed look—sure to impress guests or add a special touch to any weeknight dinner.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Roasted Beet and Walnut Salad with Kombucha Vinaigrette, refrigerate it in an airtight container for up to 2 days. Keep the vinaigrette separate if possible to prevent the greens from wilting too quickly.

Freezing

It’s best not to freeze this salad, as beets and greens both lose their lovely texture once thawed. The vinaigrette, however, can be made ahead and frozen for up to one month if you’d like to have some ready for future salads.

Reheating

This salad is made to be enjoyed cold or at room temperature, so there’s no need to reheat. If your roasted beets or walnuts seem a bit firm from refrigeration, just let them come to room temperature before tossing everything together again.

FAQs

Can I use golden or chioggia beets instead of red beets?

Absolutely! Both golden and striped chioggia beets bring gorgeous color and a slightly milder flavor, making your Roasted Beet and Walnut Salad with Kombucha Vinaigrette even more visually stunning.

What type Salad

Unflavored or ginger kombucha is ideal, as it complements the salad without overpowering it. If you’re feeling adventurous, try a berry or citrus-flavored kombucha for a playful twist!

How far ahead can I roast the beets?

You can roast the beets up to three days in advance. Store them in the refrigerator, sliced or whole, and they’ll be ready to use when assembling your salad.

Is this Roasted Beet and Walnut Salad with Kombucha Vinaigrette vegetarian and gluten-free?

Yes, this delightful salad is naturally vegetarian and gluten-free. Just double-check your goat cheese brand for any added starches or thickeners if you have sensitivities.

Can I make this salad vegan?

Definitely—just swap out the goat cheese or feta for a vegan cheese alternative or omit it entirely, and use maple syrup instead of honey for a fully plant-based Roasted Beet and Walnut Salad with Kombucha Vinaigrette.

Final Thoughts

If you’re craving something fresh, colorful, and a little bit out of the ordinary, you simply must give Roasted Beet and Walnut Salad with Kombucha Vinaigrette a try! The burst of textures and zingy dressing are sure to become a highlight at your dinner table. Gather those beets, get roasting, and let this salad work its magic—your taste buds (and guests) will thank you.

Roasted Beet and Walnut Salad with Kombucha Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 26 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Roasted Beet and Walnut Salad with Kombucha Vinaigrette is a delightful mix of earthy roasted beets, crunchy walnuts, tangy goat cheese, and a flavorful kombucha-based dressing. A perfect blend of flavors and textures that will elevate your salad game!

Ingredients

Scale

Salad:

4 medium beets, trimmed and scrubbed
1/2 cup walnuts, toasted and roughly chopped
4 cups mixed greens (such as arugula, spinach, or baby kale)
1/4 cup crumbled goat cheese or feta
2 tablespoons chopped fresh parsley (optional)

For the vinaigrette:

1/4 cup kombucha (preferably unflavored or ginger)
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Pinch of salt and pepper

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Roast the beets: Wrap each beet in foil and place on a baking sheet. Roast for 45–60 minutes, or until a knife easily pierces through. Let cool, then peel and slice into wedges or cubes.
Toast the walnuts: Toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant, then set aside.
Prepare the vinaigrette: In a small jar or bowl, whisk together the kombucha, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
Assemble the salad: In a large bowl, toss the greens with half the vinaigrette. Arrange the roasted beets on top, followed by the walnuts, goat cheese, and parsley. Drizzle with remaining vinaigrette before serving.