Beet and Citrus Salad with Strainge Beast Kombucha Vinaigrette

Published on July 11th 2022 by SNBC

Recipe created in collaboration with The Splendid Table logo The Splendid Table.
The citrus notes of the oranges and grapefruit enhance the lightly sweet, floral, and bright flavors of the Blood Orange & Passion Fruit Hard Kombucha. Strainge Beast Hard Kombuchas are great additions to salad dressings and add depth to the golden beet pickle brine.

45 minutes | Serves 4 | Medium Difficulty

Pickled Golden Beets
  • 2 each golden beet
  • ½ each shallot
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • ¼ tsp black peppercorns, whole
  • ¼ tsp coriander, whole
  • ¼ tsp yellow mustard seeds
  • 1/8 tsp crushed red pepper flakes
  • 2 each bay leaves
  • ½ cup Strainge Beast Blood Orange & Passion Fruit hard kombucha
  • ½ cup apple cider vinegar
  • ½ cup cold water
Roasted Beets
  • 2 each red beet
  • 1 tsp canola oil
  • ½ tsp kosher salt
Strainge Beast Kombucha Vinaigrette
  • 2 tsp shallots, minced
  • 1 tsp jalapeno, minced
  • ½ each cara cara or blood orange
  • ¼ tsp coriander, ground
  • ¼ tsp honey
  • ¼ tsp kosher salt
  • 1/8 tsp black pepper
  • 2 tbsp Strainge Beast Blood Orange & Passion Fruit hard kombucha
  • 1 tbsp champagne vinegar
  • ¼ cup canola oil
Salad Ingredients
  • 3 each blood or cara cara oranges
  • 2 each grapefruit
  • 2 oz arugula & frisee lettuce
  • 2 tbsp goat cheese, crumbled
  • 2 tbsp pistachios, chopped
Directions

Pickle the golden beets.  Place beets in a medium saucepan, cover with water and season with 1 tsp salt.  Bring to a boil and gently boil until tender when pierced with a knife.  Approximately 30-45 minutes.  While beets cook, prepare pickling brine.  Slice ½ shallot into rings.  Combine Strainge Beast Hard Kombucha, apple cider vinegar, shallot rings, sugar, kosher salt, black peppercorns, coriander seeds, yellow mustard seeds, bay leaves and crushed red pepper flakes in a small sauce pan and bring to a boil over high heat.  Stir brine to ensure sugar and salt have dissolved, remove from heat, and add cold water, reserve for later.  When beets are tender drain, peel, and dice.  Place dice beets in a quart jar and cover with pickling brine.  Chill 24 hours.

Roast the beets.  Preheat the oven to 400 F.  Toss beets with canola oil and kosher salt, wrap tightly in aluminum foil and roast on a baking sheet until tender when pierced with a knife.  Approximately 60-70 minutes.   Peel skins while still warm using a paper towel and cut into bite size wedges and chill.

Make the Strainge Beast Hard Kombucha vinaigrette.  Cut orange in half and grill one half on both sides.  Peel rind and chop flesh of the grilled orange, be careful not to add the white pith.  Add minced shallots, jalapenos, grilled orange flesh and rind, ground coriander, kosher salt, black pepper, honey, kombucha, and champagne vinegar to a blender and puree.  While running slowly drizzle in canola oil.  Set aside.

Prepare the citrus.  Cut the rind and pith off the oranges and cut into ¼ inch cross sections.  Cut the rind and pith off the grapefruit and cut out the individual segments using a paring knife.

Arrange roasted and pickled beets, orange cross sections, and grapefruit segments on the bottom of the plate and drizzle with Strainge Beast Hard Kombucha vinaigrette.  Toss arugula and frisee with 1 tbsp Strainge Beast Hard Kombucha vinaigrette and place on top of the beets and citrus.  Finish by topping with chopped pistachios and crumbled goat cheese.

Pour a glass of Blood Orange & Passion Fruit Strange Beast Hard Kombucha and enjoy!

 

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