This buckwheat salad is vibrant! It's earthy! And it's packed with the sweetness of beets, the fiery heat of horseradish, and the crunch of green celery. It’s hearty enough to stand alone as a main but also makes a stunning side dish.
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Beetroot and horseradish? Oh yes, I think it’s a match made in flavor heaven. The fiery kick of freshly grated horseradish? Uuuuhh! Yum. It pairs so well with the rich, earthy sweetness of cooked beets. No wonder this combo is the basis of a classic salad loved in both German and Romanian kitchens (and probably a few other places too).
I’m all about that simplicity of the classic, purist beet-horseradish salad. But today, I was craving something a little more—something heartier, something that would really stick with me.
So, I tossed in some nutty buckwheat and crunchy celery, and suddenly, this vibrant, earthy, and totally delicious buckwheat salad was born.
A Break-Down of the Elements
The buckwheat brings a lovely nuttiness and pairs beautifully with the tender beets and the sharp zing of horseradish. Celery adds a fresh crunch and a refreshing note to the dish.
To really bring it all together, I squeeze fresh lime (or lemon) juice over the salad—the acidity ties everything up and lifts the flavors. A touch of rice syrup (or your liquid sweetener of choice) lends subtle sweetness - we need that to play off the pungency of the horseradish.
We'll keep the rest of the seasoning simple. Just a sprinkle of S&P to let each ingredient shine in this buckwheat salad. #simplicityatitsyummiest
A Tip for Max Flavor
Here’s a little tip: freshly grated horseradish is bold and fiery—just the way we expect him (her? it?) to be. But it starts to lose its punch when exposed to heat and air. For the freshest, most flavorful bite, I recommend serving this salad right after you make it—either cold or just slightly warm.
🍽 Recipe
Earthy Buckwheat Salad With Horseradish and Beet
Equipment
Ingredients
- 250 g buckwheat
- 1 juice of 1 large lime or medium-sized lemon divided
- 600 g beet
- 70 g horseradish (about 6–7 tablespoons grated)
- 150 g celery, leaves removed
- 2 tablespoons rice syrup*
- 2 tablespoons rapeseed oil or any neutral oil
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the beets: In a pot, boil the beet(s) until tender. To test, poke a knife through the middle—if it goes through easily, they’re done. Drain and let cool.
- Cook the buckwheat: Rinse the buckwheat thoroughly. In a pot, bring 375 ml (1.58 cups) of water to a boil. Reduce the heat, add the buckwheat and juice from half the lime/lemon. Cover and let simmer on low until the water is fully absorbed (about 10 minutes). Remove the lid and let cool until lukewarm.
- Prep the horseradish: Peel, wash, and finely grate the horseradish using a kitchen grater or a food processor with a fine grating attachment.
- Prep the beets and celery: Peel the cooled beets and dice them into small cubes. Wash the celery and cut into small pieces.
- Assemble the salad: In a bowl, gently mix the buckwheat with the celery, beets, and grated horseradish.
- Finish and season: Stir in the rapeseed oil, rice syrup, and the remaining lime/lemon juice. Season with salt and pepper to taste.
Notes
What do you think? Is the horseradish-beet combo popular where you live? Do you like it?
Wishing you planty of fiery horseradish delights,
Ramona
More With Beets & Buckwheat
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