Buckwheat & Beet Salad
Paula Doebrich • July 30, 2020
Has anybody noticed how obsessed I am with beets? But I can’t help it! They are just too good and perfect for light summer meals. They are also in season right now so I am making the most of it.
I make this salad with marinated beets. They taste amazing and also make a delicious snack just on their own. Combined with the nutty flavor of buckwheat and fresh herbs, the salad has a really unique flavor combination!
Ingredients for the beets
- 1 bunch of beets (5-6 small beets)
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp fresh oregano leaves (sage also works really well!)
- 1 garlic clove, finely minced
- ¼ small red onion, chopped
- S&P to taste
Ingredients for the salad
- Marinated beets
- 1 cup cooked buckwheat
- 1 can chickpeas
- ½ of a small lettuce head
- ¼ cup crumbled feta
- 1 Persian cucumber
- 2 tbsp pumpkin seeds
- Fresh dill to garnish
Directions
- Cook the beets. In the meantime combine all other ingredients in a bowl.
- Let beets cool slightly, chop into bite sized pieces and add to the marinade. Cover and let sit for at least 4 hours or overnight
- To prepare the salad, chop all ingredients and combine in a bowl. Use the remaining marinade as a dressing or add more olive oil if desired.
- Serve with fresh bread or enjoy as is :)
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