I’ve just tried buckwheat once before in my life, in a Goulash made by Kasia -I guess- but after having it in this Buckwheat and Beetroot Salad I’m really looking forward to learn new ways of cooking with it.
I’m using steamed beetroots from the supermarket to save some time but do not be afraid of roasting or steaming yours if you want to give them your touch or some more flavours. This recipe is original from The Lazy Cat Kitchen. She is serving it warm, but I think this is great chilled.
How to make Buckwheat and Beetroot Salad
Ingredients (Serves 2 as a starter or side):
100 gr of buckwheat
3 cooked small beetroots
A bunch of spinach
Some goat’s cheese
A fistful of chopped walnuts and almonds
Whole grain mustard
Extra Virgin Olive Oil
Salt & black pepper to taste
Cook the buckwheat following the producer’s instructions. I used Polish roasted buckwheat and only took 15 minutes to be cooked in boiling salty water. Then I rinsed under cold tap water and voilá! Half of the salad was done.
Cut your beets in medium size pieces and set them aside.
In a small bowl or a jar, add 1 + ½ tablespoons of whole grain mustard, the same amount of honey and Extra Virgin Olive Oil and 1 cap of vinegar. Stir energetically.
Put the buckwheat on a bowl and add the spinach. Pour half of the dressing over them, some salt and black pepper to taste and toss. Place this in a plate and add the beets, a fistful of chopped almonds and walnuts and as much as crumbled goat’s cheese as you would like.
Drizzle with the rest of your vinaigrette and serve.