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 says:
i am trying to eat better but i am picky so while this salad looks and sounds good it is not for me. i would eat the kale and thats about it. however, that is okay because i have found things that work for me & my taste 🙂
Christine McMichael replied:
I totally understand, Michelle! You have to find what works for your body and for your tastebuds as well 🙂
Dawn gibson-thigpen says:
oh my this looks so amazing. i could totally go for something like this right now and I am a total beet lover.
Christine McMichael replied:
Thank you, Dawn! 🙂
Amanda says:
Wow! I can’t wait to try this! This is perfect for Spring and looks so yummy!
Christine McMichael replied:
I hope you like it, Amanda! Thank you!
Melisa says:
I love beets so much it’s borderline obsessive. I’m willing to try any recipe that includes them. This one sounds particularly yummy.
Christine McMichael replied:
Hahaha, I know exactly what you mean Melisa! I feel the same way! 🙂
Eugenia says:
Love this salad and all the ingredients! So colorful and creative! Yum! Amazing recipe!
KRYSTLE COOK says:
I love all of the colors in this salad. It’s so pretty and inviting. Perfect for beet fans.
Anne says:
Beets and I are BFFs, so this salad looks absolutely amazing! Also, the colours are wonderful 🙂
Amanda | Maple Alps says:
I love everything about this salad! I think I know what I want for lunch today!
Justin says:
Sounds great!
Dom says:
Uhhh – this looks incredible…and I hate kale! LOL!
Sylwia | Vibrant Food Stories says:
This salad looks literally like spring! Perfect for the april month in Sweden (this season is just in between winter&spring and so hard to decide what to eat 😉 )
Big hugs from Stockholm!
Ryan Escat says:
Such a healthy recipe. It looks quite tasty. I want to try this kind of salad
Bethany @ athletic avocado says:
I LOVE everything in this salad! What a beautiful mistake 😉
Thalia @ butter and brioche says:
Such a nourishing power bowl. Definitely have to try this recipe… Xx
Kathy Kenny Ngo says:
Oh trust me when I say that I have been there … I bought so many items before and then they went bad.