What I’m Loving About the Recipe
If you happen to have buckwheat on hand, you may be wondering what to make with it. Of course, I’m such a fan of making Buckwheat Pancakes, but this Easy Buckwheat Salad is an equally perfect option! Here’s what I’m loving about this recipe:
- Roasted beets, crispy kale, hearty buckwheat, and fresh cabbage and carrots are so flavorful.
- The textures are just right!
- Add this Creamy Lemon Tahini Dressing or any dressing you want!
- Make this healthy dinner recipe in just 35-40 minutes.
I’ve made this buckwheat sala so many times and I can say that even my picky kiddos love it. I separate the components for them on their plates, and it’s always such a hit! And I love that our family can enjoy an easy, healthy vegetarian meal for dinner.
Ingredients
- Beets
- Dry Buckwheat
- Olive Oil
- Sea Salt
- Red Cabbage
- Kale
- Sliced Carrots
RELATED: 25 Healthy Spring Salad Recipes
![Beet Buckwheat Salad w/ Kale, Cabbage, & Carrots! {vegan, gluten-free]](https://www.jaroflemons.com/wp-content/uploads/2016/03/Beet-Buckwheat-Salad-1-765x1148.jpg)
What is Buckwheat?
Buckwheat, despite its misleading name, isn’t related to wheat at all—it’s a fruit seed, making it one of the best gluten-free options! It has a robust, slightly nutty flavor and is full of nutrients, packing plenty of protein and fiber into every serving. Buckwheat is a versatile ingredient, perfect for adding a wholesome twist to any dish!
How to Cook Dry Buckwheat
Cooking buckwheat is actually easier than you might think and adds a nutty, earthy flavor to your meals (along with tons of nutrition)! Here’s how to cook buckwheat:
Rinse the buckwheat groats under cold water. Then, bring a pot of water to a boil, add the buckwheat, and let it simmer for about 10 minutes or until tender. Drain any excess water, fluff it with a fork, and it’s ready to be enjoyed as a delightful base for bowls, salads, or as a hearty side dish!
The BEST Buckwheat Recipes
Yes, buckwheat is gluten-free! It’s a great alternative for those who have gluten sensitivities or celiac disease. Plus, its unique flavor and nutritional benefits make it a great addition to any diet, not just for those avoiding gluten!
Buckwheat groats are perfect for cooking and adding to salads, grain bowls, and so much more. They can even be eaten as a substitute for rolled oats in oatmeal or porridge!
Let cooked buckwheat cool completely, then place in an airtight container and add the lid. Store in the refrigerator for up to 3-5 days! You can also freeze it by letting it cool in the fridge for 1 hour, then move it into the freezer for up to 3 months.
How to Make a Beet Kale Buckwheat Salad
1. Roast the Beets
This step takes the longest amount of time, but it’s very hands-off and you can prep the rest of the salad ingredients during this time. You can also save time by purchasing pre-peeled and/or cubed beets!
2. Cook the Buckwheat Groats
Cook the groats according to package directions! Boil water and let simmer for about 10 minutes. Then drain any excess water and set aside.
3. Whisk the Dressing
Whisk the Creamy Lemon Tahini Dressing or put the ingredients in a dressing shaker!
4. Assemble the Salads
Massage the kale with a little bit of olive oil and salt, then combine all of the ingredients in a large salad bowl or divide and assemble in each serving bowl.
What Salad Dressings Pair with Buckwheat?
More Healthy Salad Recipes
- The BEST Lemon Balsamic Lentil Salad
- Avocado Strawberry Spinach Salad
- Healthy Ground Turkey Taco Salad
- Kale & Brussels Sprouts Curry Quinoa Salad
- Tandoori Paneer Salad
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Buckwheat Salad Recipe
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!
Michelle Gwynn Jones says:
That is a very colorful salad. The only ingredient I like is the carrots, but I do know someone who would love it.
Beth@FrugalFroggie says:
Creamy avocado dresssing sounds wonderful. I want to try it!!
Nicole Escat says:
Looks so good! My husband will love this especially he is a vegetarian.
Christine McMichael replied:
That’s perfect! I hope he enjoys the recipe!
Elizabeth O. says:
I am a carnivore but I also love a good bowl of salad. This looks really fresh and lovely. Thanks for sharing the recipe! I will always go for a balsamic dressing, especially with ingredients like this!
Christine McMichael replied:
Thank you, Elizabeth! Balsamic dressing is great too!
Amy Jones says:
Looks amazingly healthy and tasty, cant wait to try this recipe out!
Christine McMichael replied:
Thank you, Amy! I hope you like the recipe! 🙂
Malena says:
Yum! Looks so healthy and colourful 🙂
Christine McMichael replied:
Thank you, Malena!
Kim @ Three Olives Branch says:
This looks amazing! I am new to the beet bandwagon but have been loving them roasted in salads, and this looks like a great way to eat them!
Christine McMichael replied:
Thank you, Kim! I hope you enjoy the recipe!
Christine | Vermilion Roots says:
I love my salad exactly like this! Colorful, filling and satisfying. 🙂
Christine McMichael replied:
I agree! That’s the best way ever! 🙂
Heather says:
Well that looks like it was a happy accident! Looks delicious, mine the beets.
Christine McMichael replied:
Haha, definitely a happy accident! 🙂 Thank you, Heather!
Ana Fernandez says:
This looks so delicious and colorful! Great for beet lovers!
Christine McMichael replied:
Thank you, Ana! Definitely perfect for beet lovers! 🙂
Tina says:
That looks so delicious! I’m designing an organic gift basket for delivery this afternoon and I’m going to include this great recipe! Thanks!!
Christine McMichael replied:
Thanks, Tina! That’s so perfect! 🙂
tara pittman says:
I love roasted beets. I need to try the coconut spray on them.
Christine McMichael replied:
Me too! I like using coconut spray because I feel like it goes on evenly and I like the sweet flavor of it. Goes well with the beets!
Emma white says:
I’m a huge fan of beetroot so will defiantly give this salad a try! Thank you 🙂
Christine McMichael replied:
That’s definitely something we have in common, Emma! I hope you enjoy the recipe! 🙂
marianne says:
I love a great beet salad and this one looks very promising. Especially the creamy avocado lime dressing.
Christine McMichael replied:
Thank you, Marianne! Beet salads are the best!
Robin Masshole Mommy says:
That sounds like a lovely salad. Perfect for beet lovers.
Christine McMichael replied:
Thank you, Robin!