Green buckwheat with beets and tomatoes

4 servings

30 minutes

Green buckwheat with beetroot and tomatoes is a vibrant and nutritious dish of European cuisine, inspired by traditional lean and vegetarian recipes. Beetroot adds a slight sweetness and rich color, while tomatoes contribute juiciness and a hint of acidity. Green buckwheat, with its mild nutty flavor, pairs wonderfully with green peas, creating a harmonious balance of tastes. This dish is not only delicious but also healthy: it is rich in fiber, vitamins, and antioxidants. It is conveniently cooked in one pot, allowing the ingredients to develop their flavors during slow infusion. An ideal option for a light dinner or nutritious lunch that warms and satisfies. Served on its own or with herbs and a delicate oil-based sauce.

Energy value per serving

• Calories: 244.1
• Proteins: 10.3g
• Fats: 2.3g
• Carbohydrates: 49.4g

Ingredients

• Beet: 1 pc
• Frozen green peas: 3 tbsp
• Tomatoes: 3 pc
• Salt: to taste
• Green buckwheat: 1 glass

Cooking steps

1. Grate the carrot and beetroot on a coarse grater.

   Required ingredients:

   • Beet: 1 piece
   • Tomatoes: 3 pieces

2. Cut the tomatoes into pieces.

   Required ingredients:

   • Tomatoes: 3 pieces

3. Sort and wash the buckwheat

   Required ingredients:

   • Green buckwheat: 1 glass

4. Layer the bottom of the pot with beets first, then half the amount of buckwheat, third layer with carrots, fourth with the remaining buckwheat, and fifth layer with tomatoes and green peas.

   Required ingredients:

   • Beet: 1 piece
   • Green buckwheat: 1 glass
   • Frozen green peas: 3 tablespoons

5. Fill with hot salted water, bring to a boil, and cook for 6-8 minutes.

   Required ingredients:

   • Salt:  to taste

6. Infuse for 10-25 minutes without heating with the lid closed