Buckwheat, roast beetroot and walnut salad
Roast beetroot and nutty buckwheat on a bed of rocket, with a sharp mustard dressing, toasted walnuts and coconut yogurt. Earthy and peppery, and it eats well warm or cold.
- Time
- 55 min
- Serves
- 2
- Kind
- Salad
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Heat the oven to 200°C (180°C fan). Peel the beetroot and cut it into 2 cm wedges. Toss on a baking tray with 1 tbsp of the olive oil and a pinch of salt and roast for 35 to 40 minutes, turning once, until tender and edged with brown.
- After 20 minutes, rinse the buckwheat in a sieve and tip it into a pan with 240 ml of water and a pinch of salt. Bring to the boil, cover, and simmer for 12 minutes. Drain off any water left and keep it covered for 3 minutes.
- Roughly chop the walnuts and toast them in a dry pan for 2 minutes.
- In a large bowl, whisk the balsamic vinegar, Dijon mustard, the other 1 tbsp of olive oil and a pinch of salt.
- Add the warm buckwheat and roasted beetroot to the dressing and toss gently.
- Share the rocket between two plates, pile the beetroot and buckwheat on top, and finish with the walnuts and spoonfuls of coconut yogurt.
Tip Start the buckwheat when the beetroot has 20 minutes left and both finish together. Rinse buckwheat well, or it can turn gluey.
Per portion
| Energy | 559 kcal |
| Protein | 14 g |
| Carbohydrate | 59 g |
| of which sugars | 14 g |
| Fat | 31 g |
| of which saturates | 7 g |
| Fibre | 10 g |
| Salt | 0.75 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- buckwheat120 g
- beetroot300 g
- rocket60 g
- walnuts30 g
- balsamic vinegar1 tbsp
- dijon mustard1 tbsp
- olive oil2 tbsp
- coconut yogurt60 g
