Beetroot Buckwheat Salad

Taken from my current favourite healthy food site, Scandi Foodie (whose photos are far superior to mine) this salad is a great addition to a meal, providing crunchiness, vibrant colour and a unique flavour.

~ 3/4 cup buckwheat (I used a variety that was already toasted and I re-toasted it in a pan for a few minutes)
~ 1 tsp caraway seeds (I didn’t have any of these on hand so just used fennel seeds, which were a bit too strong but still nice)

Toast buckwheat and caraway seeds in a pan for a few minutes until you can smell the caraway

~ 1 med-large beetroot, grated
~ juice of half a lemon
~ drizzle of olive oil
~ salt and pepper

Mix the above in a bowl, add the toasted buckwheat and caraway seeds.
Serve with the rest of your meal.
I served it with Thai Chicken Patties, Broccoli Salad and Tomato Basil Salad

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Categories: Dinner, Healthy, Recipes, Salads, Vegetarian | Tags: , , , , , | Leave a comment

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