This buckwheat and roasted beetroot warm salad is perfect for this time of year when we return to the routine (school, work, gym,…). It is a very easy and healthy recipe, we can cook it the day before to take it to the office and give us energy for the whole day.
Buckwheat is a pseudocereal; it’s gluten free, richer in protein than other cereals (compared to rice, wheat or corn) and give us minerals and antioxidants very interesting for our health. Carbohydrates are its main component, but it also contains protein and different minerals and antioxidants.
Beets are a source of minerals and fiber. It give us potassium (for healthy muscles and heart), magnesium (essential for bones, liver, kidneys and pancreas) and vitamin B.
Ingredients for buckwheat and roasted beetroot warm salad (serves 3):
- 250 g of buckwheat
- 4 mushrooms
- 2 garlic cloves
- ½ red onion
- 3 medium beetroots
- A handful of hazelnuts
- Fresh parsley
- Salt and pepper to taste
- Olive oil
How to make buckwheat and roasted beetroot warm salad:
First, preheat the oven to 390 F (200 ºC).
Rinse the beets, place them in a baking pan, add salt to taste and a squirt of olive oil. Bake it for about 20 minutes or until tender.
In a saucepan with plenty of water, cook the buckwheat about 20 minutes or until cooked. Drain the water.
Now, peel the garlic and the onion, chop them and cook with a 3 tablespoons of olive oil. Add salt and pepper to tast.
Slice the mushrooms and chop some fresh parsley, add it to the pan and cook 1 minute with the onion. Add the buckwheat and sauté a couple of minutes to mix the flavors. Season.
Peel and dice the beets. Mix them with the buckwheat.
As a finishing touch, mash lightly a handful of hazelnuts and chop a little more parsley. Add it to the salad and mix well.
And we already have our warm buckwheat salad ready to serve.
Don’t tell me that this recipe has not caught your attention. I encourage you to taste the buckwheat, it’s delicious!
