Buckwheat salad with roasted beets, orange, arugula, and feta
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Unrated
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
2 servings
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Calories
656 kcal
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Course
Salad
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Cuisine
International
Buckwheat salad with roasted beets, orange, arugula, and feta
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
buckwheat:
- 1/2 cup buckwheat groats preferably roasted, 90g
- 1 cup water 240ml, or broth
- 1 teaspoon olive oil
additonally:
- 2 beetroot small, cooked
- 1 orange or 2 small oranges, large, preferably blood orange
- 3 oz feta cheese OR mild, crumbly goats cheese, this is 3/4 cup crumbled cheese, 85g
- 2 tablespoons hazelnut
- arugula handful (aka rocket
sauce:
- 3 tablespoons olive oil
- 1.5 tablespoons lemon juice
- 1 tablespoon orange juice
- 1 teaspoon honey
- 1 teaspoon orange zest preferably from an organic orange, grated
- salt to taste
- black pepper to taste
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!
Nutrition Information
Show Details
Calories
656kcal
(33%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Calories | 656kcal | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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