Buckwheat Salad with Beet

Vegan buckwheat and cooked beet salad with cooked carrot, olive oil and lemon juice that can be served hot or cold

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 5Serving/Unit


Onion, 1 medium unit
Canola oil, 2 tablespoons
for frying onions
Buckwheat, 1 cup
Water, 2 cups
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
Turmeric, 1/4 flat teaspoon
Beet, 2 units
Carrot, 2 medium units
without peel, cooked
Garlic, 2 cloves
Olive oil, 2 tablespoons
Lemon juice, 2 tablespoons
freshly squeezed
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon


1. Fry the onion in oil until lightly golden.
2. Add the buckwheat and water to the fried onion, season to taste (salt, black pepper and turmeric), bring to a boil, lower the heat, continue to cook for about 20 minutes or until softened and cool.
3. Cut the cooked beets and carrots into thin strips.
4. Add the beets and carrots, garlic (you can fry it with the onion alternately), olive oil, lemon juice, salt and black pepper to the buckwheat mixture, mix well and set aside for about 15 minutes to absorb the flavors.
5. A perfect buckwheat salad with beet is obtained!
6. Bon appetite (:

Total time: 30-60 min

The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 258 cal 95 cal
Proteins 7 g 3 g
Carbohydrates 41 g 15 g
Fat 9 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Amona Boaron Recipe by Amona Boaron
Buckwheat Salad with Beet
Perfect combination of buckwheat, beets and carrots