Buckwheat porridge with beetroot

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 353.9
• Proteins: 6.9g
• Fats: 17g
• Carbohydrates: 46.1g

Ingredients

• Buckwheat groats: 1 glass
• Beet: 1 pc
• Butter: 75 g
• Lemon juice: 50 ml
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Sort the buckwheat, rinse it, roast it in a dry pan, transfer to an aluminum pot and pour in 2.5 cups of boiling water.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. Cook on low heat until the grains absorb the water.

3. Then move the pot to the preheated oven and cook for another 20 minutes.

4. Peel, wash, and grate the beetroot on a coarse grater.

   Required ingredients:

   • Beet: 1 piece

5. In a deep skillet, melt butter, add beetroot, season with salt and pepper, drizzle with lemon juice and simmer on low heat for 10 minutes.

   Required ingredients:

   • Butter: 75 g
   • Lemon juice: 50 ml
   • Ground black pepper:  to taste
   • Salt:  to taste

6. Salt and pepper the cooked porridge, add sautéed beetroot, and mix thoroughly.

   Required ingredients:

   • Ground black pepper:  to taste
   • Salt:  to taste
   • Beet: 1 piece