Kombucha Vinaigrette Roasted Beets Salad


Treviso and Rainbow Chard Sauté

Ingredients

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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

Method

Serves 2

  1. 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.

  2. 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]

  3. 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.

  4. 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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