Beetroot and horseradish make a perfect match, as the biting, pungent flavor of horseradish enhances the velvety sweetness of cooked beet. No wonder the two vegetables provide the basis for a classic salad well-known to both the German and Romanian cuisine (and probably to many others as well). I love the simple classic salad, but I wanted to eat something heartier and more filling, so I added cooked buckwheat and some celery, and out came a great, delicious dish.
Freshly grated horseradish looses flavor when exposed to heat and air, so I recommend to eat this salad soon after preparing it, cold or lukewarm.
Buckwheat Salad with Beet, Celery, and a Hint of Horseradish
- 250 g buckwheat
- 1 big lime divided
- 600 g beet stalks removed
- 70 g horseradish should make about 6-7 tablespoon of grated horseradish
- 150 g celery leaves removed
- 2 tablespoon rice syrup
- 2 tablespoon rapeseed oil or any other neutral oil
- In a pot, boil the beet(s) in water until tender. To test, poke a knife through the middle to check if it goes through easily; if it does, it's done. When done, drain, and leave to cool.
- Rinse buckwheat with water. In a pot, bring 375 ml of water to a boil, reduce the heat, add the buckwheat and the juice of half a lime. Put the lid on, and let simmer on low heat until the buckwheat has absorbed all the water (should take about 10 minutes). Remove lid and let buckwheat cool until lukewarm.
- Peel the horseradish, wash it, and grate it on a fine kitchen grater or in a food processor using the grating wheel (the one with fine holes).
- Peel the cooked beet(s) and cube it finely.
- Wash the celery and cut it into small pieces.
- Gently mix the buckwheat with the celery, the beet, and the horseradish.
- Stir in 2 tablespoons of oil, 2 tablespoons of rice syrup, and the juice of half a lime.
- Add salt and pepper to your taste.