This Roasted Beet and Walnut Salad recipe is from The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas, the soon-to-be-released cookbook by my friend, Jennifer McGruther – click here to pre-order it now and it’ll ship the day it’s available!
Check out my post from the other day: It’s not a cookbook, it’s a work of ART! You’ll find links to more Nourished Kitchen recipes there, too.
Roasted Beet and Walnut Salad with Spiced Kombucha Vinaigrette
Kombucha, a fermented tea of Asian origin, offers a flavor reminiscent of apple cider vinegar: it’s sour, but also mildly sweet. Its flavor pairs well with warm spices like cinnamon, cloves, and allspice, while its acidity is strong enough to stand up against the sweet and earthy flavors of root vegetables and nuts
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