Preheat oven to 400 degrees. Trim beets, leaving 1-inch roots and stems. Scrub well. Wrap beets in heavy foil and place on a large rimmed baking pan. Roast for 25 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Ever try making a vinaigrette with gut-healthy kombucha? It adds a sweet and sour flavor that makes it perfect for a vinaigrette!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 medium red beets | ||
| 1 ½ c. Hy-Vee Short Cuts chopped butternut squash, about 7-oz. | ||
| 2 tsp. plus 1 tbsp. Hy-Vee avocado oil, divided | ||
| ⅔ c. Hy-Vee organic grapefruit-sage kombucha | ||
| 1 tbsp. Hy-Vee apple cider vinegar | ||
| 1 tbsp. Hy-Vee apple cider vinegar | ||
| 1 tbsp. shallot, finely chopped | ||
| Hy-Vee black pepper | ||
| ½ (10-oz.) bag curly cut kale | ||
| 1 head(s) butterhead lettuce, torn | ||
| ½ c. Hy-Vee pecan halves, toasted | ||
| ⅓ c. Soiree crumbled goat cheese | ||
| Fresh pomegranate seeds, for garnish |
Things To Grab
- Heavy aluminum foil
- Large rimmed baking pan
- Whisk
- Small bowl
- Large bowl
Directions
Meanwhile, toss squash with 2 teaspoons avocado oil in a bowl. Move beets to one side of pan. Add squash in single layer to pan. Roast 20 minutes or until squash and beets are tender, turning squash once. Cool; remove skins from beets. Cut beets into wedges; set aside.
For Vinaigrette, whisk together kombucha, apple cider vinegar, shallot, and pepper. Slowly whisk in remaining 1 tablespoon avocado oil. Place kale in a large bowl; drizzle with 1 teaspoon vinaigrette. Massage kale until tender. Toss in lettuce, roasted beets, and squash, pecans, and remaining vinaigrette. Sprinkle with goat cheese. Garnish with pomegranate seeds, if desired.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 5mg
- Sodium: 55mg
- Total Carbohydrates: 8g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 6%