Are you looking for a salad with earthly flavours and is both nourishing and balanced? Well, look no further than this tantalising, tasty beetroot, buckwheat and walnut salad recipe!
You can enjoy this salad a lunch pot salad or with a meal. What’s more, it makes good use of leftover cooked buckwheat. If you’re not vegetarian, you can even serve it with some protein such as chicken breast or fish fillet to make it more filling.
And, if you’re not allergic to dairy, then feel free to add some goat’s cheese or feta for an extra touch of deliciousness. Enjoy!
Beetroot, buckwheat and walnut salad recipe
1 small red onion, finely sliced
50 g raw buckwheat, rinsed
1 red capsicum (pepper) seeded and finely sliced in long strips
1 handful of flat-leaf (Italian) parsley, leaves picked, stalks finely chopped
60 g walnuts, roughly chopped
75 g currants
2 tbsp extra virgin olive oil
1 tbsp lemon juice
Sea salt and freshly ground black pepper
1 beetroot (beet), peeled and grated
Place the onion in a small container of water and soak for 30 minutes to take the bitter onion flavour away, then drain.
To cook the buckwheat, bring a large saucepan of water to the boil. Add the rinsed buckwheat, place the lid on and bring back to the boil (this will take approximately 2 minutes), then cook for 12–15 minutes. This is a boiling rather than absorption method of cooking the buckwheat, so ensure you have plenty of water in your pan. Once cooked, drain the buckwheat and set aside.
Drain and rinse the onion, then combine with the buckwheat, capsicum, parsley, walnuts, currants, olive oil and lemon juice in a bowl, and toss together. Season with salt and pepper, then lightly toss through the beetroot and serve.
Recipe from The Cusp