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Beet Buckwheat Salad w/ Kale, Cabbage, & Carrots! {vegan, gluten-free]

Beet Buckwheat Salad w/ Kale, Cabbage, & Carrots

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 236kcal


  • 6 beets
  • 1/4 cup dry buckwheat
  • 1 Tbsp olive oil
  • coconut oil spray
  • sea salt
  • purple cabbage
  • kale
  • 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