Roasted buckwheat salad with beetroot

Roasted buckwheat salad with beetroot: a hearty salad with soft goat's cheese, walnuts, rocket, balsamic and olive oil – nutty, fresh and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 650 kcal per serving
• Protein: 20 g
• Fat: 40 g
• Carbs: 60 g

Ingredients

• 120 g buckwheat
• 300 g beetroot
• 100 g soft goat's cheese
• 50 g walnuts
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 handful of rocket

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve

1. Cook the buckwheat in lightly salted water until soft but still separate. Then drain, refresh briefly in cold water and let the steam escape well.
2. Cut the beetroot into bite-sized cubes. Toast the walnuts in a dry frying pan until fragrant, then leave to cool.
3. Stir the olive oil with the balsamic vinegar, salt and black pepper. The dressing should taste clear and bold.
4. Loosely toss the buckwheat with the beetroot and rocket in a bowl. Pour the dressing over and mix everything carefully.
5. Crumble the soft goat's cheese over the top and scatter over the toasted walnuts.
6. Serve fresh, ideally lukewarm or at room temperature.

Good to know

This salad is simple, but anything but boring. It has bite, something creamy and a delicate earthy note. Just the kind of plate that really satisfies.

Swaps

Soft goat's cheese → sheep's milk feta (similar protein content, often a stronger flavour) | walnuts → pecans (mild, also with unsaturated fats) | rocket → lamb's lettuce (milder, also contains folate) | balsamic vinegar → lemon juice (fresher flavour, a little vitamin C)

Allergens

Contains milk and walnuts (tree nuts). Well suited to children if the walnuts are chopped to suit their age, and no problem during pregnancy if the soft goat's cheese is made from pasteurised milk.