Warm salad with buckwheat and beetroot

If simple porridge is bored, try making a salad with buckwheat, complementing it with aromatic baked vegetables, fresh herbs and crispy nuts.

• Recipe author: Yulia Magay
• After preparation, you will receive 4 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Beets 3 pieces
• Dried rosemary 1 tsp the spoon
• Sea salt to taste
• Ground black pepper to taste
• Olive oil 3 tbsp spoons
• Balsamic vinegar 2 tbsp spoons
• Buckwheat 150 g
• Leeks ½ piece
• Champignons 6-8 pieces
• Garlic 2 cloves
• Fresh spinach 50 g
• Hazelnut 2 tbsp. spoons
• Parsley 3-4 sprigs

Cooking method

• Preheat oven to 200 ° C. Peel the beets and cut into large slices.

• Season the beets with rosemary, salt, pepper, 1 tablespoon olive oil and balsamic vinegar.

• Place the beets on a baking sheet and bake in a preheated oven until soft for 40-50 minutes.

• Rinse buckwheat and boil until tender in salted water.

  How to properly cook buckwheat so that it is crumbly

• Cut the leeks into rings and the mushrooms into slices. Peel and chop the garlic.

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• Heat the remaining oil in a skillet, fry the leeks until soft for 2-3 minutes.

• Add garlic and mushrooms to the onion, cook the vegetables for 5-6 minutes, stirring occasionally.

• Season the vegetables with salt and pepper to taste, add the remaining balsamic vinegar and spinach, mix.

• When the spinach has settled, add the cooked buckwheat to the pan, mix everything and remove from heat.

• Coarsely chop the hazelnuts, finely chop the parsley. Put the warm salad in bowls, spread the beetroot slices on top and sprinkle everything with nuts and herbs.

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