Project Description

If you don’t like beets, I’m confident this salad will change your mind!


With the citrus dressing, the fresh mint and creamy goat cheese (feta would be lovely too), you can hardly even taste the beets so there is no harsh flavor!

The buckwheat groats blend in so well and add that body and texture that I think all salads needs.

♦️Do you eat buckwheat? Here is why you should:
it’s a superfood grain that is completely gluten-free
it’s only grain known to have high levels of an antioxidant called rutin, and studies show that it improves circulation and heart health

♦️What about beets?!
beets are an amazing root vegetable high in antioxidants
they also assist detoxification and fight inflammation
Pair these two with fresh mint, a delicious herb known to help digestion, and you got yourself a balanced salad that is perfect for spring!!

I hope you try this recipe out! If you do, please be sure to let me know by tagging me on social media @mealsbytiia

Here is a video of the process!

Superfood Beet & Buckwheat Salad

Full Recipe

  • SERVES: 4-5
  • TOTAL TIME: 20 min + roasting beets (45 min)
  • 2 medium sized beets

  • 1.5 cups cooked buckwheat groats (about 2/3 cup dry)

  • 1/2 cup fresh mint, chopped

  • 1 small log herb & garlic goat cheese (or feta, or your fav cheese)

  • sunflower seeds, for topping, optional

  • For the Dressing:

  • 1/3 cup extra virgin olive oil

  • juice from 1/2 a lemon

  • juice from 1/2 an orange

  • 1 tsp raw honey

  • salt & pepper to taste

  • Preheat oven to 400F. Thoroughly wash the beets and cut them in pieces if some of the beets are much larger than the others. You just want them to cook through together at the same time.

  • To roast the beets, you can either wrap them in tin foil or you can add them to an oven safe container that has a lid. I used the container method so I drizzled over 1 tbs of olive oil then covered with a lid and baked for about 45-1 hr or until the beets are soft enough to easily poke through with a fork.

  • When the beets are ready, remove from oven and let them cool completely so they’re easy to handle. When they’re cool, carefully peel back the skin on the beets. It should peel off easy but if you are having trouble, just use a peeler! (or maybe your beets are already peeled?!)

  • When the beets are cooled, chop them into small chunks and add to a bowl with the cooked & cooled buckwheat, chopped mint and crumbled goat cheese. Mix everything together.

  • To make the dressing, add all the ingredients to a jar or a small bowl and shake or mix until even. Taste test for more salt, honey or anything to your preference.

  • Pour the dressing over the salad and mix again, top with sunflower seeds when serving, if you wish, and enjoy!!