Prep:
10 minutes
Cook:
15 minutes
Makes:
2-4 portions
Ingredients
- ½ cup buckwheat
- ½ cup walnuts, toasted
- 1 large beetroot, cooked
- ¾ cup feta cheese (approx. 70 g), crumbled
- 4 cups arugula (approx. 50 g)
- 6-8 fresh mint leaves, chopped
Dressing:
- 2.5 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp salt, to taste
- Pinch of pepper
Method
- Preheat oven to 180 C.
- Place one cup of water with a pinch of salt in small pot over medium heat. When boiling, add buckwheat and reduce heat to low. Simmer for 10-12 minutes, until water is absorbed and buckwheat is cooked but slightly al dente. Leave aside.
- Place walnuts on tray and toast in the pre-heated oven for approximately 7 minutes. Check on them frequently as they can easily burn.
- To make dressing whisk all ingredients together in medium bowl.
- Add sliced beets to bowl with dressing. Then toss together arugula, cooked buckwheat, walnuts and mint. Lastly, add feta. Taste and adjust seasoning.
- Enjoy! In the unlikely case of leftovers, pack them for lunch the next day.
Tips and Variations
Depending on the size of your pot you might need to adjust the water quantity when cooking buckwheat. Avoid stirring too much. Fluff with a fork before adding to the salad.
You can use readily cooked beetroots, vacuum-packed or canned. Just taste them first and adjust the dressing if they have vinegar. If you have time, roast the beets in the oven at 200C wrapped in aluminum foil for 45-60 minutes. Alternatively, cook them with one cup of water in a pressure cooker for 20 minutes. You can do this the day before and store in the fridge.
