Beet Buckwheat Salad w/ Kale, Cabbage, & Carrots
- 6 beets
- 1/4 cup dry buckwheat
- 1 Tbsp olive oil
- coconut oil spray
- sea salt
- purple cabbage
- sliced carrots
Preheat oven to 425 degrees.
Peel and cube the beets. Place on a baking sheet and lightly spray the coconut oil over them. Sprinkle sea salt on top!
Roast the beets for about 30-40 minutes.
While the beets are roasting, cook the dry buckwheat according to directions (using about 1/2 cup of water).
Prepare and put the salad ingredients (cabbage, kale, carrots, olive oil) together. Top the salads with the cooked buckwheat and roasted beets.
Serve and enjoy!
Calories: 236kcal | Carbohydrates: 31.9g | Protein: 7.4g | Fat: 4.1g | Fiber: 11.2g