Ever try making a vinaigrette with gut-healthy kombucha? It adds a sweet and sour flavor that makes it perfect for a vinaigrette!

Beet Salad with Kombucha Vinaigrette

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.

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. 