Buckwheat & beetroot salad with goat's cheese

Total time: 1hr 10m
Preparation Time: 40m

For 4 people


Corinne & Bettina - nom-nom

Nutritional Information

Contains 544 Kcal, 10g Protein, 58g Carbohydrates, 29g Fat


  • beetroot
  • 450 g beetroots, raw
  • 4 tbsp olive oil
  • 0.5 tsp cinnamon
  • 1 tsp honey
  • salt and pepper to taste
  • Salad
  • 250 g buckwheat
  • 1 blood orange or blond oranges
  • 4 dl water, boiling
  • 0.5 bunch dill, finely chopped
  • 0.5 bunch parsley, finely chopped
  • Sauce & garnish
  • 3 tbsp sherry vinegar
  • 4 tbsp olive oil
  • 100 g goats' cheese, cut into chunks
  • salt and pepper to taste
  • 1 handful leaf salad
  • 1 handful purslane

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  • beetroot

    Peel the beetroot, cut into slices approx. 1 cm thick. Combine the oil and honey, mix with the beetroot, season. Place the beetroot in an ovenproof dish or on a baking tray. Bake:
  • Salad

    Bring the buckwheat and water to the boil, cover and leave to absorb for approx. 15 mins., drain. Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh, cut into slices and quarter. Mix the buckwheat, orange, herbs and beetroot in a bowl.
  • Sauce & garnish

    To make the dressing, combine the oil and vinegar, season, drizzle over the salad and toss. Plate up the salad, garnish with cheese, salad leaves and purslane.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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