Buckwheat and Beetroot Salad
This Buckwheat and Beetroot Salad is a vibrant, nutrient-packed dish featuring tender buckwheat, sweet cooked beetroot, fresh herbs, and a zesty lemon-olive oil dressing. Naturally gluten-free and vegan, it’s perfect as a light lunch, wholesome side, or a meal-prep-friendly option. Ready in under 30 minutes, it's refreshing, satisfying, and easy to customize with your favourite ingredients.
Ingredients
- 1 cup buckwheat groats
- 2 cups water
- 2 medium beetroots cooked and cubed
- ½ red onion finely chopped
- ½ english cucumber diced
- ½ cup spring onions sliced
- ½ cup parsley chopped
Dressing:
- 3 tbsp olive oil
- juice of 1 lemon
- salt and black pepper, to taste
Instructions
- Cook the buckwheat. Rinse buckwheat. Add to 2 cups boiling water. Simmer, covered, for 10–12 minutes until tender and liquid is absorbed. Fluff with fork and alow to cool slightly.
- Prepare the vegetables. Slice red onion and spring onions. Dice cucumber. Cube cooked beetroot. Chop parsley.
- Make the dressing. In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine buckwheat, vegetables, and herbs. Add dressing and toss gently.
- Let sit for 10–15 minutes to allow flavours to meld. Serve chilled or at room temperature.