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
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.
Notes
- Golden or chioggia beets can be used for variety.
- This salad holds up well if assembled just before serving.
- Store leftover vinaigrette in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 9g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
