Toasted Buckwheat & Beet Salad
With heart healthy buckwheat and beets and the beautiful flavors of pistachio and rose, this salad is love & light on a plate. I like to buy pre-cooked beets, like Love Beets, for no mess simplicity. Feel free to make substitutions - instead of rose water use Dijon for a classic vinaigrette., walnuts instead of pistachios or feta in place of goat cheese, it's all good! Created originally in honor of November Loving Kindness month.
Servings: 2
Calories: 424kcal
Ingredients
- 1 ½ cups water
- 1 cup toasted Buckwheat Groats * If the buckwheat you have is not toasted, you can quickly toast it on a dry skillet over medium heat 4-5 min until it is golden brown then remove from heat and proceed with recipe.
- ½ tsp salt
- 2 tbsp pistachios, shelled
- 4 beets cooked, quartered
- 1 cup arugula
- 2.5 oz chevre (goat cheese) crumbled
- 2 tbsp dried goji berries chopped dried strawberries or cherries would be lovely too
Rose Vinaigrette
- 4 tbsp lemon juice
- 1/4 cup olive oil
- 2 ½ tsp rose water
- salt, pepper to taste
Instructions
- Bring water to a full boil in a small pot. Add buckwheat and salt. Return to a boil, then reduce heat to a simmer. Cover and cook until tender, 10–15 minutes. Drain off any remaining water, fluff with fork.
- Make the dressing: whisk together dressing ingredients and set aside.
- Toast the pistachios in a dry pan until slightly brown. Transfer to a plate to cool.
- To assemble: On each plate place cooked buckwheat, top with arugula. Add beets and then chevre over the salad. Sprinkle with toasted pistachios and goji berries and drizzle with the dressing. Santé!
Notes
To make vegan, use sister's suggestion with this Vegan Feta recipe!
Nutrition:
Calories 424 Protein 14g Carbs 45g Fat 25g
Amazing amount of Vitamin A per serving - aka the glow vitamin.