4 kgs baby beets, any variety or any other roots you fancy
1 tablespoon ghee or butter
1 large handful of fresh herbs, sage, thyme, oregano, parsley
3/4 cup chopped walnuts
25g feta cheese
Himalayan pink salt and freshly ground black pepper.
3 tablespoons kombucha
1 teaspoon Dijon mustard or any mustard you like
1/4 teaspoon finely ground Himalayan pink salt
1/4 teaspoon ground allspice
3 tablespoons cold-pressed walnut oil
2 tablespoons extra-virgin olive oil.
Preheat the oven to 180°C
Trim the beets of any bits you don't want (we keep tops n tales on)Drizzle with the ghee and massage in, add herbs and season. Roast the beets for about 45 minutes, until tender.
To prepare the vinaigrette, whisk the kombucha tea with the mustard, pink salt, allspice and the walnut and olive oils. The vinaigrette will store at room temperature but remember to shake it vigorously before dressing the salad.
Just before serving, heat a pan and toss in the walnuts and toast them for 3 to 5 minutes (or roast in the oven the same time you are cooking the beets) stirring frequently to avoid burning. Add walnut to herby beets and drizzle with the vibrant vinaigrette, scatter over feta and serve...with a bubbly kombucha cocktail if you fancy.