Buckwheat salad with roasted beets, feta and walnuts

Tip: tap a step to mark it as done.

1. Roast the beets

   45 min

   Preheat the oven to 200 °C (400 °F). Peel the beets, cut them into wedges, and toss with 1 tbsp oil and a pinch of salt. Roast on a baking sheet for 40–45 minutes, until tender.

2. Cook the buckwheat

   15 min

   Meanwhile, rinse the buckwheat, add 400 ml water and a pinch of salt, and cook, covered, for 15 minutes. Let cool slightly.

3. Make the dressing

   Whisk the olive oil with the honey, mustard, vinegar, remaining salt, and pepper.

4. Assemble the salad

   Toss the buckwheat with half the dressing, then add the arugula and warm beets. Drizzle with the remaining dressing and top with crumbled feta and chopped walnuts.

Tip: Wear gloves when peeling and cutting the beets, or cut them on a plate—they stain both your hands and wooden cutting boards.

This recipe was translated from the Slovak original: Pohánkový šalát s pečenou cviklou, fetou a orechmi