Kombucha Vinaigrette Roasted Beets Salad
Candy Cane Beetroot, diced (1/2 cup) ‡
White Beetroot, diced (1/2 cup) ‡
Red Beetroot, diced (1/2 cup) ‡
Pumpkin Squash, diced (1/2 cup) ‡
A2 Ghee, (2 tbsp) ‡
Chopped Walnuts, chopped (3/4 cup)
Onion, sliced (1 big) ‡
Pumpkin Seeds, (2 tbsp)
Kombucha Vinaigrette (5-6 tbsp) ‡
‡: available in Tall Tree Organic Subscription
Dot each diced beet piece and pumpkin squash piece with a touch of clarified butter, then wrap each in parchment paper and again in aluminium foil.
Roast the beets for 45 to 60 minutes, until they yield under the pressure of a fork. Allow to cool in refrigerator for an hour.[if !supportLineBreakNewLine] [endif]
Just before serving, heat a skillet over medium-high heat for 2 to 3 minutes and toss in the walnuts and toast them for 3 to 5 minutes, stirring frequently to avoid scorching.
In a large bowl, toss the beets with the sliced onion and toasted walnuts and pumpkin seeds. Drizzle with the vinaigrette, toss again, and serve.
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