Buckwheat Salad Recipe

This Beet Buckwheat Salad with Kale, Cabbage, and Carrots is the BEST easy buckwheat recipe for dinner! It's so easy to make and full of veggies, making it high in nutrition. The buckwheat adds protein, healthy carbs, and a hearty, earthy flavor that makes this recipe so flavorful. Make this vegetarian and gluten-free salad for the best healthy dinner recipe!

Course Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 294kcal

Author Christine McMichael

Ingredients

6 medium beets peeled and diced
1/2 cup dry buckwheat
2 Tablespoons avocado oil
sea salt to taste
1/2 Tablespoon olive oil
4 cups kale, lightly chopped
1 cup thinly sliced carrots
2 cups shredded purple cabbage
1 batch Creamy Lemon Tahini Dressing

Instructions

Preheat oven to 425 degrees F.
Peel and dice the beets. Place on a baking sheet lined with foil paper and drizzle the avocado oil over them. Sprinkle sea salt on top!
Roast the beets for about 35-40 minutes.
While the beets are roasting, cook the dry buckwheat groats according to package directions.
Massage the chopped kale with the olive oil and divide into bowls
Add the cabbage, carrots, cooked buckwheat, and roasted beets to each salad.
Mix the dressing and drizzle over each bowl. Enjoy!

Notes

Nutrition is calculated without the dressing!

Nutrition