Roast the beets in a 400 F preheated oven. To do so, wrap each one of them in foil and place in a baking sheet. Roast until beets are slightly soft to the touch (but not mushy). Time depends on their size. When cool enough to handle, peel beets with oiled hands and set aside to cool completely. Alternatively, you can use precooked beets or use them raw. 2. While beets cool down, make the vinaigrette, by whisking the kombucha, oil, apple cider vinegar, salt and pepper. Set aside. 3. Cut top and end of pineapple. Peel it, cut it into quarters lengthwise and core each quarter. Working with each quarter at a time, slice crosswise very thinly. A mandolin is perfect for the job, but a knife is great too. 4. Slice the fennel very thinly too and then the apple. 5. Slice the cooled beets into very thin circles. 6. Plate the salad by placing pineapple slices around the interior perimeter of the serving platter. Make a concentric circle, overlapping slightly with the beets, then a smaller circle with the apples. Place the fennel in the center and top with a tall bunch of arugula. Sprinkle the whole salad with the Brazil nuts, and more coarse salt and pepper and add the dressing.