Buckwheat salad with roasted beets, orange, arugula, and feta

Name: Buckwheat salad with roasted beets, orange, arugula, and feta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1/2 cup (90g) buckwheat groats; 1 cup water / broth; 1 teaspoon olive oil; 2 small cooked beetroots; 1 large orange (preferably blood orange); 3 oz (85g) feta cheese; 2 tablespoons hazelnuts; a handful of arugula/rocket; 3 tablespoons olive oil; 1.5 tablespoons lemon juice; 1 tablespoon orange juice; 1 teaspoon honey; 1 teaspoon grated orange zest; salt and black pepper

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
2 servings
Calories
656 kcal
Course
Salad
Cuisine
International

Buckwheat salad with roasted beets, orange, arugula, and feta

Yael Holden

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

buckwheat:

1/2 cup (90g) buckwheat groats preferably roasted
1 cup water / broth 240ml
1 teaspoon olive oil

additonally:

2 small cooked beetroots
1 large orange (preferably blood orange) or 2 small oranges
3 oz (85g) feta cheese OR mild, crumbly goats cheese, this is 3/4 cup crumbled cheese
2 tablespoons hazelnuts
a handful of arugula/rocket

sauce:

3 tablespoons olive oil
1.5 tablespoons lemon juice
1 tablespoon orange juice
1 teaspoon honey
1 teaspoon grated orange zest preferably from an organic orange
salt and black pepper to taste

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Instructions

Cook the buckwheat groats: Place buckwheat in a medium pot, pour in boiling water or broth. Add olive oil, stir, cover the pot and bring to a boil. Cook for 15 minutes over low heat. Remove the pot from the heat, uncover and leave for 10-15 minutes. After this time, fluff up with a fork, and season with salt and pepper to taste.
Peel the oranges and cut into slices. Cut the beetroots into slices*.
Rinse and dry the arugula (preferably in a salad spinner).
Mix the ingredients for the sauce together. The fastest way to do this is to pour them into a small jar, close the lid, and shake well. You can also mix it in a food processor - the sauce will be thicker and creamier.
Toast the nuts on a dry pan until slightly brown and fragrant. Immediately transfer to a plate as they can burn quickly.
Spread cooked buckwheat on a plate, put arugula leaves on top, then arrange beetroot and orange slices, crumble the feta cheese over the salad. Sprinkle with toasted haselnuts and pour over the sauce.
Enjoy!

Notes

You can use ready-to-eat, cooked beets, or bake them in the oven.
How to roast beetroots: it's better to use small beetroots as the large ones need a long baking time. Wash the beetroots but don't peel them. Wrap each beet loosely in aluminum foil and bake for 40-60 minutes, until tender (a knife inserted into the beets should go through without resistance). Larger beets may need more time. Roasted beets can be refrigerated for a couple of days or frozen.
This salad can be made ahead, but you need to store all the ingredients separately and assemble just before serving.
Calories = 1 serving (1/2 of the recipe). This is only an estimate!