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Buckwheat salad with beets, oranges, arugula, and feta cheese on a black plate.
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Buckwheat salad with roasted beets, orange, arugula, and feta

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 2 servings
Author: Aleksandra

Ingredients

buckwheat:

  • 1/2 cup (90g) buckwheat groats preferably roasted
  • 1 cup water / broth 240ml
  • 1 teaspoon olive oil

additonally:

  • 2 small cooked beetroots
  • 1 large orange (preferably blood orange) or 2 small oranges
  • 3 oz (85g) feta cheese OR mild, crumbly goats cheese, this is 3/4 cup crumbled cheese
  • 2 tablespoons hazelnuts
  • a handful of arugula/rocket

sauce:

  • 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

Instructions

  • Cook the buckwheat groats: 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 with a fork, and season with salt and pepper to taste.
  • Peel the oranges and cut into slices. Cut the beetroots into slices*.
  • Rinse and dry the arugula (preferably in a salad spinner).
  • Mix the ingredients for the sauce together. 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 thicker and creamier.
  • Toast the nuts on a dry pan until slightly brown and fragrant. Immediately transfer to a plate as they can burn quickly.
  • Spread cooked buckwheat on a plate, put arugula leaves on top, then arrange beetroot and orange slices, crumble the feta cheese over the salad. Sprinkle with toasted haselnuts and pour over the sauce.
  • Enjoy!

Notes

  • 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 refrigerated for a couple of days or frozen.
  • This salad can be made ahead, but you need to store all the ingredients separately and assemble just before serving.
  • Calories = 1 serving (1/2 of the recipe). This is only an estimate!

Nutrition

Calories: 656kcal