We think this little salad is perfect for those in between spring nights that require something a little heartier than a berry salad, but not a heavy winter stew. Luckily, the grains and roasted root veggies in this salad really do the trick! And of course it’s adaptable all season long! We encourage you to try a different grain, or a new root vegetable – same recipe, so many different options!
Buckwheat Beetroot Salad with Hazelnuts
Makes: 4 servings
Total Time: 1 hour
2 cups roasted buckwheat
3 cups vegetable broth
3 large beetroots, peeled and diced
2 ounces baby spinach
2-3 large portobello mushrooms
½ leek, sliced
2 cloves garlic, minced
freshly ground black pepper
2 tablespoons hazelnuts, chopped
3 tablespoons olive oil
2 tablespoons balsamic vinegar
sea salt and black pepper
Heat oven to 400°F. Place beets in a bowl and coat with 1 tablespoon of olive oil and 1
tablespoon of vinegar. Sprinkle with salt and pepper. Bake for 40 minutes, until tender.
Put buckwheat into a small pot with 3 cups vegetable broth and cover with a lid and bring to a boil. Once the broth begins to boil, turn the heat to low until all liquid has been absorbed, about 10 minutes. Leave the lid on, remove from heat and let rest for another 10 minutes.
Heat the remaining two tablespoons olive oil in a pan. Add the leeks and fry, over low heat until soft. Add garlic and sauté until fragrant. Add mushrooms and season with salt, pepper, and 1 tablespoon balsamic vinegar. Cook until vinegar disappears. Add spinach and allow it to wilt.
Remove veggies from heat and combine with buckwheat in a large bowl. Top with roasted beets, hazelnuts and fresh parsley.