Fall vegetables are vibrantly featured in this healthy rendition of a yellow beet salad. The addition of kombucha marks a new trend in the probiotic and detox diet crazes that are all the rage.
2 medium-sized yellow beets
3 Tbsp (45 mL) plain kombucha tea*
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) ponzu sauce
1 tsp (5 mL) pure maple syrup
1 Tbsp (15 mL) very finely minced shallot
1/2 tsp (2 mL) very finely minced hot red Thai chili pepper**
1 oz (32 g) package micro greens such as mustard Dijon, red kale, or arugula
1/4 cup (60 mL) crumbled goat cheese
Preheat oven to 425 F (220 C).
Trim beets, leaving the root intact. Wrap in parchment paper and then foil. Roast in oven for about 1 hour or until tender when pierced with skewer. Remove, unwrap, and place beets in plastic bag to steam until they are cool enough to handle. Skins will now peel off very easily. Refrigerate beets, uncovered, to cool fully.
To make dressing, place tea, olive oil, ponzu sauce, and maple syrup in bowl. Whisk until mixture is emulsified. Whisk in shallot, Thai chili, and pinch of salt. Taste and add more syrup or salt to your liking.
When beets are cool, thinly slice on mandoline or with small sharp knife. Overlap slices among 4 narrow serving dishes. Whisk dressing and drizzle a little vinaigrette over each plate. Scatter with micro greens, crumbled goat cheese, and long fronds of curly orange zest.
*Kombucha tea is available plain and in different flavours. We used plain in this recipe, but any flavour, even sparkling, will pop in this recipe.
**Use gloves when mincing hot peppers.
Each serving contains: 117 calories; 3 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 6 g carbohydrates (4 g sugars, 1 g fibre); 220 mg sodium
source: "Fabulous Fermented Foods", alive #360, September 2012
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