Buckwheat, beet & citrus salad
Discover a vibrant Buckwheat, Beet & Citrus Salad that's bursting with flavor and packed with nutrients. Made with earthy beets, zesty oranges, and a hearty buckwheat base, this salad is enhanced with a hint of vinegar, shallots, and celery for a refreshing crunch. Perfectly seasoned with olive oil, salt, and black pepper, it's an ideal dish for a light lunch or a colorful side. Healthy, delicious, and easy to prepare—this salad is a must-try!
- 17 Apr 2024
- Cook time 45 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Buckwheat, beet, and citrus salad is a delightful and nutritious dish that combines earthy flavors with a refreshing citrus kick. This salad is perfect as a light lunch or a vibrant side dish. The combination of buckwheat, beets, and oranges provides a balance of textures and nutrients, making it a wholesome choice for any meal.
Ingredients:
Instructions:
- In a medium saucepan, bring the 2 cups of water to a boil.
- Gradually whisk in the 1 cup of buckwheat flour.
- Reduce the heat to low and let it simmer, stirring frequently, until the mixture thickens and the buckwheat is fully cooked, about 10-15 minutes.
- Once done, remove the saucepan from heat and let it cool.
- Preheat your oven to 375°F (190°C).
- Scrub the beets clean and cut off the tops and bottoms.
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast in the oven for about 45-60 minutes, or until they can be easily pierced with a fork.
- Remove from the oven and let cool. Once cool, peel off the skins and cut the beets into bite-sized pieces.
- Finely chop the shallot.
- Slice the celery into thin, bite-sized pieces.
- Peel the oranges and separate them into segments.
- Cut each segment into bite-sized pieces, discarding any seeds.
- In a large mixing bowl, combine the cooked buckwheat, roasted beets, chopped shallot, and sliced celery.
- Add the orange pieces to the bowl.
- In a small bowl, whisk together the 2 tablespoons of olive oil and 2 teaspoons of vinegar until well combined.
- Drizzle the dressing over the salad.
- Season with a dash of salt and a dash of black pepper.
- Toss the salad gently to ensure everything is evenly coated with the dressing.
- Transfer the salad to a serving platter or individual bowls.
- Serve immediately, or refrigerate for an hour to allow the flavors to meld together.
Tips:
- Roasting the beets in advance can save time. Peel and store them in the refrigerator until you are ready to assemble the salad.
- For added crunch, consider sprinkling some toasted nuts or seeds, such as walnuts or pumpkin seeds, on top of the salad.
- If you prefer a bit more acidity, you can add a squeeze of fresh lemon juice to the dressing.
- This salad pairs well with a variety of proteins, including grilled chicken or tofu, for a more complete meal.
This buckwheat, beet, and citrus salad is not only visually appealing but also packed with nutrients and flavor. The earthy beets, hearty buckwheat, and tangy citrus come together beautifully in this refreshing dish. Whether for a light lunch or a flavorful side, this salad is sure to impress and nourish.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 8g | 22% |
| Sugar 13g | 13% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.27g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 13ug | 1% |
| Choline 33mg | 6% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 3.09mg | 19% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 46% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.32mg | 0% |
| Iron, Fe 2.36mg | 21% |
| Magnesium, Mg 130mg | 32% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 650mg | 19% |
| Selenium, Se 3.29ug | 6% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 1.64mg | 15% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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