Buckwheat with beetroot
12 servings
60 minutes
Buckwheat with beetroot is a vibrant and nutritious dish inspired by Norwegian culinary traditions. Buckwheat groats, known for their nutty flavor, combine with sweet beetroot that gives the dish a beautiful ruby hue and rich earthy taste. Onion, carrot, and garlic enhance the composition, adding aroma and depth of flavor. Serving with greens makes the dish fresh and vitamin-rich. In Norway, such dishes are valued for their simplicity and health benefits as they warm on cold days and nourish the body with essential nutrients. Buckwheat with beetroot works well as a standalone dish or as a side to fish or meat. This harmonious combination of ingredients allows each note to unfold during cooking, creating a rich and natural flavor.
1
Rinse the buckwheat, pour in 3 cups of boiling water, add salt, bring to a boil and cook covered until almost all the water evaporates. Then remove from heat and let it sit covered for about 15 minutes until fully cooked.
- Buckwheat groats: 2 glasss
- Salt: to taste
2
Peel the beetroot and cut it into strips.
- Beetroot: 1 piece
3
Chop the onion finely.
- Onion: 2 pieces
4
Grate the carrot on a coarse grater.
- Carrot: 2 pieces
5
Sauté the onion in a non-stick pan until translucent, then add carrot and beetroot, squeeze in garlic and cook until done, adding water as needed, finally season with salt and pepper to taste.
- Onion: 2 pieces
- Carrot: 2 pieces
- Beetroot: 1 piece
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
6
Chop the greens finely.
- Spring onion: 1 bunch
- Dill: 1 bunch
7
Add the sautéed vegetables and herbs to the buckwheat and mix well.
- Carrot: 2 pieces
- Onion: 2 pieces
- Beetroot: 1 piece
- Garlic: 4 cloves
- Spring onion: 1 bunch
- Dill: 1 bunch
- Buckwheat groats: 2 glasss
