WARM BUCKWHEAT AND BEETROOT SALAD

INGREDIENTS

• 2 cups roasted buckwheat (also known as kasha)
• 3 large beetroots
• 50 g / 2 oz baby spinach
• 2-3 large mushrooms (I used portobello ones)
• ½ leek, white and green part, sliced
• 2 large garlic cloves, finely diced
• 1 tsp dried rosemary
• 1/3 tsp coarse sea salt
• black pepper
• 2 tbsp hazelnuts, chopped
• 3 tbsp olive oil
• 1-2 tbsp balsamic vinegar
• fresh parsley, to serve

METHOD

1. Heat up the oven to 200° C / 395° F. Peel beetroots and chop them into a large dice.
2. In a pestle and mortar, make rosemary salt by pounding dry rosemary and sea salt until you get a fine powder.
3. Place beetroot chunks in a bowl. Coat in 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar and season with rosemary salt and pepper. Bake for about 40 minutes, until tender.
4. Carefully check buckwheat for small stones and debris (I advise against rinsing it though as it becomes mushy). Put buckwheat into a small pot with a glass lid and add 3 cups / 720 ml of water, cover with a lid and bring to the boil. Do not salt it until it’s been cooked as salt negatively affects buckwheat’s texture. Once the water comes to the boil, turn the heat down to low and cook on a low heat until all the water has been absorbed (to check, tip the pot to see if water is coming out from underneath the buckwheat, but DO NOT LIFT THE LID). Once the water has been fully absorbed, rest the pot for another 10 minutes (with the lid firmly on) so that the buckwheat finishes cooking in its own steam.
5. Heat up the remaining two tablespoons of olive oil in a pan. Add sliced leeks and fry, on a low heat, until almost soft. Add diced garlic and fry until translucent and fragrant. Add sliced mushrooms and fry until cooked. Season with salt and pepper and a tablespoon of balsamic vinegar. Allow it to cook out. Add spinach and allow it to wilt into the salad. Finally add cooked buckwheat. Mix well and adjust the seasoning.
6. Divide between bowls, top with roasted beetroot chunks, hazelnuts and some fresh parsley.

source:https://www.lazycatkitchen.com/warm-buckwheat-beetroot-salad/

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