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Beet Buckwheat Salad w/ Kale, Cabbage, & Carrots
Course
Salad
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
236
kcal
Author
Christine McMichael
Ingredients
6
beets
1/4
cup
dry buckwheat
1
Tbsp
olive oil
coconut oil spray
sea salt
purple cabbage
kale
sliced carrots
Instructions
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!
Nutrition
Calories:
236
kcal
|
Carbohydrates:
31.9
g
|
Protein:
7.4
g
|
Fat:
4.1
g
|
Fiber:
11.2
g