Buckwheat porridge with beetroot
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories353.9kcal
Proteins6.9grams
Fats17grams
Carbohydrates46.1grams
Buckwheat groats
1
glass
Beetroot
1
pc
Butter
75
g
Lemon juice
50
ml
Ground black pepper
to taste
Salt
to taste
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.
- 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.
- Beetroot: 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.
- 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.
- Ground black pepper: to taste
- Salt: to taste
- Beetroot: 1 piece
