Beetroot, Buckwheat And Walnut Salad | FOOD MATTERS®
This buckwheat and beetroot salad is bound to tantalize your taste buds. Refreshing yet filling, this salad can be a meal on its own or act as a perfect side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Ingredients
- 1 small red onion, finely sliced
- 50 g (1 oz/ cup) raw buckwheat, rinsed
- 1 red capsicum (pepper) seeded and finely sliced in long strips
- 1 handful of flat-leaf (Italian) parsley, leaves picked, stalks finely chopped
- 60 g (2 oz/ cup) walnuts, roughly chopped
- 75 g (2 oz/ cup) currants
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- sea salt and freshly ground black pepper
- 1 beetroot (beet), peeled and grated
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