Buckwheat salad with roasted beets, orange, feta and rocket
The perfect combination of nutty buckwheat with sweet roasted beets and orange. The addition of peppery rocket, salty feta, crunchy hazelnuts and citrusy sauce makes this a healthy and full of flavour salad!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
- 1/2 cup (100g) buckwheat groats (3.5 oz / 100g) preferably roasted
- 1 cup water / broth 240-250ml
- 1 teaspoon olive oil
- 2 small beetroots
- 1 big orange
- 2.8 oz (80g) feta cheese OR mild, crumby goats cheese
- 2 tablespoons hazelnuts
- a handful of arugula/rocket
- 1 tablespoon poppy seeds optional
- 3 tablespoons olive oil
- 1.5 tablespoons lemon juice
- 1 tablespoon orange juice
- 1 teaspoon honey
- 1 teaspoon grated orange zest preferably from an organic orange
- salt and black pepper to taste
Buckwheat: Place buckwheat in a medium pot, pour in boiling water or broth. Add olive oil, stir, cover the pot and bring to a boil. Cook for 15 minutes over low heat. Remove the pot from the heat, uncover and leave for 10-15 minutes. After this time, fluff up and season with salt and pepper to taste.
Cut the beetroots into bite-sized pieces*.
Rinse and dry the rocket (preferably in a salad spinner).
Peel the orange and divide into pieces. If you have time, you can also divide the orange into supremes. To do that you need to trim off the ends of the fruit, lay the orange down, cut the skin from the flesh and cut out the wedges leaving the membranes behind. Youtube tutorials are very helpful! Oranges cut this way look lovely on a plate and are more flavorful.
Mix the ingredients for the sauce togehter. The fastest way to do this is to pour them into a small jar, close the lid and shake well. You can also mix it in a food processor - the sauce will be thickier and creamier.
Toast the nuts on a dry pan until slightly brown and fragrant. Immediately transfer to a plate as they can burn quickly.
Place cooked buckwheat on a plate, put rocket leaves on top, then arrange beetroot and orange pieces, crumble the feta cheese over the salad. Sprinkle with toasted haselnuts, poppy seeds and pour over the sauce.
* You can use ready-to-eat, cooked beets or bake them in the oven.
How to roast beetroots: it's better to use small beetroots as the large ones need a long baking time. Wash the beetroots but don't peel them. Wrap each beet loosely in aluminum foil and bake for 40-60 minutes, until tender (a knife inserted into the beets should go through without resistance). Larger beets may need more time. Roasted beets can be refridgerated for a couple of days or frozen.