Buckwheat & beetroot salad with goat's cheese

Buckwheat & beetroot salad with goat's cheese

Total: 1 hr 10 min. | Active: 40 min.
vegetarian, gluten-free
Nutritional value / people: 544 kcal
, Fat: 29 g
, Carbohydrate: 58 g
, Protein: 10 g


4 people


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450 g beetroots, raw
4 tbsp olive oil
1 tsp honey
½ tsp cinnamon
salt and pepper to taste


250 g buckwheat
4 dl water, boiling
1 blood orange or blond oranges
½ bunch dill, finely chopped
½ bunch parsley, finely chopped

Sauce & garnish

4 tbsp olive oil
3 tbsp sherry vinegar
salt and pepper to taste
100 g goats' cheese, cut into chunks
1 handful leaf salad
1 handful purslane
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How it's done

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Peel the beetroot, cut into slices approx. 1 cm thick. Combine the oil and honey, mix with the beetroot, season. Place the beetroot in an ovenproof dish or on a baking tray.



Bring the buckwheat and water to the boil, cover and leave to absorb for approx. 15 mins., drain. Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh, cut into slices and quarter. Mix the buckwheat, orange, herbs and beetroot in a bowl.

Sauce & garnish

To make the dressing, combine the oil and vinegar, season, drizzle over the salad and toss.

Plate up the salad, garnish with cheese, salad leaves and purslane.


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