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Buckwheat and Beetroot Salad

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A fresh, gluten-free salad made with nutty buckwheat, sweet beetroot, and crunchy vegetables, perfect for meal prep.

Ingredients

Scale
  • 1 cup buckwheat groats
  • 2 cups water
  • 2 medium beetroots, cooked and cubed
  • 1/2 red onion, finely chopped
  • 1/2 English cucumber, diced
  • 1/2 cup spring onions, sliced
  • 1/2 cup parsley, chopped
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • Salt and black pepper, to taste

Instructions

  1. Rinse the buckwheat groats. Add to 2 cups boiling water. Simmer, covered, for 10 to 12 minutes until tender and the liquid is absorbed. Fluff with a fork and allow to cool slightly.
  2. Prepare the vegetables by slicing the red onion and spring onions, dicing the cucumber, cubing the cooked beetroot, and chopping parsley.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
  4. In a large bowl, combine the cooled buckwheat, vegetables, and herbs. Add the dressing and toss gently.
  5. Let sit for 10 to 15 minutes to allow flavors to meld. Serve chilled or at room temperature.

Notes

This salad keeps well in the fridge for 3 to 4 days. For the best texture, add dressing just before serving.

Nutrition

Keywords: salad, healthy, meal prep, gluten free, buckwheat, beetroot, vegetarian

Find it online: https://alexandrarecipes.com/buckwheat-beetroot-salad/