• Rose

Beetroot & Buckwheat Salad

A hearty salad which could be served as a main or as a side salad with protein

I love beetroot and especially roasted beets in balsamic and olive oil.


3-4 beets

2 cups spinach

¼ c cooked buckwheat

1-2 spring onions (red onions would be nice too)

handful of microgreens

a sprinkle of feta or goats cheese

Start by preheating the oven to 190 º C. Peel and chop the beets in wedges. Place into a baking dish, and drizzle with olive oil and balsamic vinegar to coat. Salt and pepper then place in the oven for 45m-1 hour. Half way through cooking give them a stir and test with a knife to check how much longer they need.

I precooked the beets so they were cooled by the time I made the salad. Place spinach on the bottom of a large salad bowl or plate. Sprinkle over buckwheat and spring onions. Top with roasted beets, micro greens and feta.

A drizzle of olive oil and balsamic glaze and a crack of salt and pepper to serve.

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