Buckwheat salad with beetroot dressing


Discover a lovely plant-based recipe that combines the nourishing goodness of buckwheat with the vibrant hues of a beetroot dressing. This delightful salad is not only visually appealing but also packed with health benefits. Buckwheat, a gluten-free seed, offers a rich source of protein, fiber, and essential nutrients, making it a wholesome addition to any diet. 

Video recipe:

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2



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

How to prepare:

  1. 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
  2. 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
  3. At 1 cup of buckwheat add 2 cups of water, salt, pepper and 1 Tbsp of olive oil
  4. Cover the pan and let the buckwheat cook until all water is absorbed (10-15 minutes)
  5. 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

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!


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