Buckwheat & Beet Salad

Paula Doebrich • Jul 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

  1. Cook the beets. In the meantime combine all other ingredients in a bowl.
  2. 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
  3. 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.
  4. Serve with fresh bread or enjoy as is :)

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