Buckwheat Beetroot Goat Cheese Salad

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


  • Red Root Vegetables
  • 450 g beets, roh
  • 4 tbsp. olive oil
  • 0.5 tsp. cinnamon
  • 1 tsp. honey
  • salt and pepper to taste
  • Salad
  • 250 g buckwheat
  • 1 blood oranges oder Blondorange
  • 4 dl Water, siedend
  • 0.5 bunch dill, finely chopped
  • 0.5 bunch parsley, finely chopped
  • Sauce and topping
  • 3 tbsp. sherry vinegar
  • 4 tbsp. olive oil
  • 100 g goat cheese, cut into pieces
  • salt and pepper to taste
  • 1 handful green salad
  • 1 Handvoll purslane

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  • Red Root Vegetables

    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 for 25-30 mins. in the centre of an oven preheated to 200°C until the beetroot is soft.
  • 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 and topping

    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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