Description
A nutritious and vibrant dish featuring earthy buckwheat and sweet roasted beets.
Ingredients
Scale
- 1 cup buckwheat groats
- 2 cups vegetable broth or water
- 2 medium beets, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- Fresh herbs (such as dill or parsley) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast the beets in the preheated oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through.
- While the beets are roasting, rinse the buckwheat under cold water.
- In a medium saucepan, bring the vegetable broth or water to a boil. Add the buckwheat and a pinch of salt.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the buckwheat is tender and the liquid is absorbed.
- Once the beets are roasted and the buckwheat is cooked, combine them in a large bowl. Drizzle with the remaining olive oil and lemon juice, adjusting salt and pepper to taste.
- Serve warm, garnished with fresh herbs.
Notes
- For added flavor, consider adding garlic or onion to the buckwheat while cooking.
- This dish can be served warm or cold as a salad.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5
- Fat: 4
- Carbohydrates: 45
- Fiber: 6
- Protein: 8
Keywords: buckwheat recipe, beet recipe, healthy side dish, vegetarian recipe, gluten-free recipe