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.
1
Grate the carrot and beetroot on a coarse grater.
- Beetroot: 1 piece
- Tomatoes: 3 pieces
2
Cut the tomatoes into pieces.
- Tomatoes: 3 pieces
3
Sort and wash the buckwheat
- Green (raw) buckwheat groats: 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.
- Beetroot: 1 piece
- Green (raw) buckwheat groats: 1 glass
- Frozen green peas: 3 tablespoons
5
Fill with hot salted water, bring to a boil, and cook for 6-8 minutes.
- Salt: to taste
6
Infuse for 10-25 minutes without heating with the lid closed
