Earthy Buckwheat Salad With Horseradish and Beet
Beetroot and horseradish make a perfect match, and provide a hearty, filling and delicious meal when combined with cooked buckwheat and celery.
Servings: 4
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
*You can substitute rice syrup with another liquid sweetener like molasses, agave, or maple syrup. Since these are slightly sweeter, use just 1 tablespoon.