Salad with white - unroasted buckwheat
White buckwheat is unroasted groats made from shelled buckwheat seeds. It is more delicate in taste than roasted buckwheat. It is easy to digest, low in calories and is an excellent source of energy for the whole day.
Buckwheat beetroot is nothing more than a cold salad made of groats and beetroot with the addition of crunchy green peas, fresh herbs and feta cheese.
200 g of unroasted white buckwheat (dry)
500 g of baked or cooked red beets
200 g of frozen green peas
150 - 200 g of feta cheese
a bunch of parsley
a bunch of chives
1 red onion
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
Cook buckwheat loose, according to the directions on packaging, let it cool down. Cooked or Peel the baked and cooled beets and grate them on a fine grater meshes. Green peas, if we use frozen, just put them on the strainer, Pour warm tap water and let drain. Peel the onion and we cut into cubes. Chop parsley and chives.
Add grated beets, onion, peas to the groats, hello fresh herbs, drizzle with olive oil mixed with balsamic vinegar. We mix everything up and season with salt and pepper.
We serve the salad cold, on top of each serving crumble feta cheese, sprinkle with fresh herbs. We can additionally sprinkle with olive oil and balsamic vinegar.
Enjoy your meal!
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