Roasted Beet and Walnut Salad

This roasted beet and walnut salad is a vibrant and nutrient-packed dish that combines earthy, sweet beets with the rich crunch of toasted walnuts. Tossed in a unique spiced kombucha vinaigrette, the salad offers a probiotic boost for gut health along with bright, tangy flavors. Perfect as a colorful side, this salad is both satisfying and nourishing, making it an ideal choice for supporting brain and body wellness.

Ingredients:

• 2 pounds beets

• 1 15 oz can chickpeas

• 2 tbsp olive oil

• 3/4 cup chopped walnuts

• 2 cups spinach

• 2 cups arugula

• 1 small red onion, chopped into rings

  
  

• 2 tbsp kombucha

• 1/4 tsp salt

• 1/4 tsp ground allspice

• 1/4 tsp ground cloves

• 4 tbsp olive oil

Instructions:

1. Trim beets and cut to desired bite-sized pieces. Drizzle and toss with chickpeas in olive oil. Roast are 425 for 40-50 minutes.

2. Whisk kombucha, salt, allspice, cloves, and olive oil together to make the vinaigrette.

3. Allow beets and chickpeas to cool, and toss with walnuts, onions, spinach, and arugula. Add vinaigrette.

Enjoy!

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(This recipe is adapted from The Nourished Kitchen)