Buckwheat & Roasted Beet Salad Recipe

I really hate calling a salad a recipe; really it’s just layering foods on a plate.  The only reason I am posting this is because I was on a recent hunt for recipes using buckwheat and didn’t like what I found.  I thought everything under the sun was on the internet, then I searched for buckwheat recipes.  There are a ton of articles about how good for you buckwheat is, how it’s used and even where to buy it, but…

So I decided to cook some and then see what I could do with it.

I was pleasantly surprised!  A quick taste upon cooking and I was hooked!  Honestly I have only ever had buckwheat in flour form before; baked into pancakes, muffins and breads.  These little groats are nutty and sweet, so tasty just steamed that I decided to show off the flavor instead of hiding it.  Which means I have a salad as a recipe; something I have expressed disapproval of.

Cooking Buckwheat

First of all if you are celiac like myself look for Gluten Free groats.  In my searches I have found that most of the organic buckwheat are GF.

Just like rice or lentils you’ll want to rinse the groats to be sure to remove any foreign particles like dirt, sand and grasses.  You’ll want about 1.5 cups water to 1 cup of buckwheat.  Place both into a pot and cook like you would rice or quinoa.

*Some people like to roast the goates first then boil; i didn’t try that this time.

Print RecipeBuckwheat & Roasted Beet Salad Recipe

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Servings

people

MetricUS Imperial

Ingredients


  1. 1 bunch Beet Tops

  2. 1 bunch Beet roots 4 to 8 depending on size

  3. 1 cup Buckwheat groates

  4. 1 cup Spring mix salad leaves

  5. 1 cup Romaine leaves, chopped

  6. 1 red pepper thinly sliced

  7. Feta cheese

  8. 2.5 tablespoons olive oil reserve 1/2 tablespoon

  9. 1 tablespoon Red wine vinegar

  10. 1 tablespoon Fresh oregano finely chopped

Servings

people

MetricUS Imperial

Ingredients


  1. 1 bunch Beet Tops

  2. 1 bunch Beet roots 4 to 8 depending on size

  3. 1 cup Buckwheat groates

  4. 1 cup Spring mix salad leaves

  5. 1 cup Romaine leaves, chopped

  6. 1 red pepper thinly sliced

  7. Feta cheese

  8. 2.5 tablespoons olive oil reserve 1/2 tablespoon

  9. 1 tablespoon Red wine vinegar

  10. 1 tablespoon Fresh oregano finely chopped

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Instructions


Clean beet roots and quarter (or smaller if the beets are large); bake in 400 degree fahrenheit oven for 45 minutes or until fork tender.

Roughly chop beet tops and saute in 1/2 tablespoon olive oil until wilted and tender.

Combine 1 cup buckwheat groats with 2 cups of water in a pot; cover and bring to a boil. Reduce heat to medium-low, simmer until tender, about 10 minutes.

Toss salad all salad greens with sliced red pepper. Divide among 4 plates.

Divide beet tops among plates, top with 1/4 cup buckwheat and beet slices.

Drizzle with olive oil and red wine vinegar. Sprinkle with finely chopped oregano and feta. Enjoy!

Recipe Notes


Add in any other vegies you like!

The beets and beet tops can be served warm or cold over the salad.

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