Buckwheat Salad With Beetroot Dressing

• For the sauce:

  • 150 g boiled or canned beetroot
  • 50 g plant-based yogurt
  • 1/2 tsp cumin
  • Salt & pepper to taste

  For the buckwheat:

  • 100 g buckwheat
  • 1 spring onion stick
  • 1 bunch of fresh parsley
  • Walnuts and a drizzle of olive oil for serving

• • To serve, place the buckwheat mixture on a bed of the vibrant beetroot sauce and garnish with roasted pine nuts or, for an even more delightful touch, roasted walnuts. Enjoy this colorful, healthy, and delicious buckwheat salad creation!

• • For the sauce you will need a food processor in which you will add: the beetroot, plant-based yogurt, cumin, salt and pepper. Mix well until your sauce is nice, smooth and creamy
  • For this recipe we used roasted buckwheat but in case you have the raw one, the first thing you should do is roast it in a non-stick pan until it turns brown
  • At 1 cup of buckwheat add 2 cups of water, salt, pepper and 1 Tbsp of olive oil
  • Cover the pan and let the buckwheat cook until all water is absorbed (10-15 minutes)
  • When the buckwheat is done, let it cool for a few minutes at room temperature or in the fridge, then mix it with fresh chopped parsley, chopped spring onions and a drizzle of olive oil