Beetroot and buckwheat salad

Beetroot & buckwheat salad

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  • 1 cup of buckwheat
  • 1 large carrot
  • 1 beetroot
  • 500g pumpkin, cut into small chunks
  • 1 cup of soaked chickpeas
  For the dressing
  • 1 tbsp of tamari
  • 1 tbsp of tahini
  • 1 tbsp honey
  • 2 tablespoons of apple cider vinegar
  • 1 teaspoon of paprika
  • Olive oil
  Instructions Pre-heat the oven to 180C. Place the pumpkin on a baking tray, drizzle with olive oil, tamari, and season well. Roast for 30 minutes. While the pumpkin cooks, remove the leaves from the beetroot, wash and put to one side. Then peel and grate the beetroot and carrot and cook the buckwheat. Ten minutes before the pumpkin is done, add the chickpeas to the baking tray with another tablespoon of tamari and 1 tsp paprika. When the pumpkin and chickpeas are finished roasting, remove from the oven and add to a large salad bowl. Add the buckwheat, grated carrot and beetroot, and beetroot leaves to the bowl and stir well. Finally mix the dressing ingredients together, drizzle over the warm salad and stir through. Enjoy! Beetroot and buckwheat salad shopping list

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