Buckwheat and beetroot salad

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Today I pulled up the last of my beautiful beetroot crop. I have had a delicious supply of these creamy pink beets all spring, using them raw, cooked and in both sweet and savoury recipes. My favourite use is defiantly roasted and then combined with a few other simple ingredients to create a humble yet beautiful salad.

This salad uses buckwheat as the base for added nutrients as well as complex carbs. This way the salad can be served as a meal alone for lunch or a light dinner. It also goes lovely as a side with grilled chicken. Buckwheat is a popular gluten free grain as it is cheap and very versatile as well as packing a powerful punch of iron, magnesium, zinc and copper.

I have used a special heirloom type of beetroot for the recipe, as its what was in my garden, but it would work just as well with regular beets. They all have the same powerful nutrients.

Goats fetta adds a lovely saltiness to the salad offsetting the sweetness of the beetroot and tang of lemon but if you are vegan it may be left out, perhaps adding a few crunchy nuts on top instead. I like to use goat or sheep fetta over cow milk fetta as it has a chemical structure similar to breast milk that our bodies can absorb easily.

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Buckwheat and beetroot salad

Ingredients

1 C raw buckwheat groats

1 Β½ C filtered water

1 t Himalayan salt

1 t extra virgin olive oil

1 bay leaf

1 bunch of beetroot

1 handful of parsley, chopped

2 lemons

2 T unrefined macadamia oil

100g rocket

50g goats fetta

Method

Preheat the oven to 180 degrees Celsius.

Rinse the buckwheat groats and then combine in a saucepan with the water, EVOO, bay leaf and seasoning. Bring to the boil then turn down to low and cook for approximately 12 minutes. You still want the buckwheat to have a little crunch.

Meanwhile trim the beetroot and wash thoroughly. Individually wrap each beet in aluminium foil and place in the oven for 45 minutes, or until tender.

Juice 1 lemon and place the liquid in a salad bowl along with the macadamia oil, chopped parsley and seasoning. Add the cooked buckwheat and give a good mix.

When the beets are cooked remove from the oven and peel the skin off carefully. Slice in quarters and halves and place in your bowl with the buckwheat. Add the rocket and crumble over the fetta and give a good squeeze of lemon juice on the top.

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Enjoy!

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