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.
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.