Name: Buckwheat Beet Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: Buckwheat Beet Salad; 1 cup buckwheat, cooked; 1/2 cup wheat berries, cooked; 1 cup garbanzo beans; 1 cup beets, canned or if fresh, fully cooked; seeds of 1 pomegranate; 2 ounces goat cheese; pinch of chopped mint; Citrus Vinaigrette; 1/4 cup fresh squeezed orange juice; zest of one orange; 1 teaspoon honey; 1 teaspoon balsamic vinegar; 1 teaspoon dijon mustard; 1 tablespoon olive oil; 1/2 shallot, minced; salt and pepper to taste

Buckwheat Beet Salad

Print Recipe

a winter inspired salad featuring buckwheat, beets, and pomegranates topped with citrus vinaigrette

Author: Prairie Californian
Prep Time: 20
Cook Time: 10
Total Time: 30 minutes

Ingredients

Scale

Buckwheat Beet Salad
1 cup buckwheat, cooked
1/2 cup wheat berries, cooked
1 cup garbanzo beans
1 cup beets, canned or if fresh, fully cooked
seeds of 1 pomegranate
2 ounces goat cheese
pinch of chopped mint
Citrus Vinaigrette
1/4 cup fresh squeezed orange juice
zest of one orange
1 teaspoon honey
1 teaspoon balsamic vinegar
1 teaspoon dijon mustard
1 tablespoon olive oil
1/2 shallot, minced
salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Combine all salad ingredients in a large bowl.
Combine all dressing ingredients in a medium bowl. Whisk to combine.
Pour dressing over salad and gently toss to combine.
Serve immediately to keep beets from bleeding into salad. Garnish with fresh mint if desired.

Notes

I keep cooked whole grains like buckwheat or wheat berries pre-cooked in the freezer, makes for easy thaw and use in recipes!

Nutrition

Serving Size: 6

Find it online: https://prairiecalifornian.com/buckwheat-beet-salad/