Ingredients
Onion, 1 medium unit
Canola oil, 2 tablespoons
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
Garlic, 2 cloves
Olive oil, 2 tablespoons
Lemon juice, 2 tablespoons
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
Preparation
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.