Buckwheat, Beetroot and Feta Salad
4 servings
30 minutes
When summer is still far away, it is not necessary to buy expensive cucumbers and tomatoes - it is much more logical to prepare salads with cereals. In this sense, buckwheat is simply a storehouse of all sorts of advantages: it absorbs other people's aromas no worse than couscous and sounds new in combination with different products. This salad can be called tabbouleh a la russe - it uses beets, feta cheese, and the most readily available ingredients. Any greens will do as a support group, but in the company of bitter arugula , salty cheese, sweet beets and honey sauce, bland buckwheat will sound more interesting. And do not forget to add fried seeds - they give satiety, and decoration, and that very taste of "butter with seeds" that suits buckwheat very well.
1
Boil the beetroot.
- Beetroot: 1 piece
2
Mix vinegar, oil, and honey. Add sliced onion to the marinade. Let it sit for 5-10 minutes.
- Apple cider vinegar: 40 ml
- Unrefined sunflower oil: 90 ml
- Honey: 1 teaspoon
- Red onion: 1 head
3
Roast the seeds in a dry pan.
- Sunflower seeds: 40 g
4
Cut the beetroot and cheese into small cubes. In a deep bowl, mix buckwheat, beetroot, cheese, arugula, and marinated onion. Gently stir and sprinkle with seeds.
- Beetroot: 1 piece
- Brynza cheese: 150 g
- Boiled buckwheat: 300 g
- Rocket (arugula): 1 g
- Red onion: 1 head
- Sunflower seeds: 40 g
