Buckwheat Salad with Mint

Apple, beetroot, Fennel & Spinach

2 portions (or as much as you like for yourself because it is soooo tasty ;))

 

Ingredients salad:

125g buckwheat grains

250ml water

1/2 beetroot

1 apple

1/2 shallot

1/2 fennel

good hand full of spinach leafs 

1 tbsp chopped mint

goat cheese to sprinkle on top if you fancy it

 

Ingredients vinaigrette:

4 tbsp apple vinegar

6 tbsp olive oil

1 tsp honey

Salt, pepper, some chili (dried or fresh, the way you prefer it - when there is time I always go for the fresh version, the taste is much better)

 

  1. Put the buckwheat grains in a pot and roste them slightly to give it some more intense flavor. Add 250ml of water and bring it to boil. Now let the grains soak up the water while it is on low temperature. You may have to add some more water in case it all got soaked up quicker than anticipated. Usually I test the grains after a while to assure they are not overcooked and still a bit crunchy.
  2. In the mean time cut the beetroot*, fennel, shallot and apple in bite sized pieces and pluck the spinach if necessary. Take the mint leafs from your garden or balcony, chop it and mix everything in a salad bowl. It should already look very yummy!
  3. Add the cooked buckwheat grains to the vegetables and mix it.
  4. Now we are going to make our vinaigrette. I often use a clean marmalade jar to mix it - it is so easy and quick. Add all the ingredients into the jar and shake it well. I am a big fan of apple vinegar and usually add a bit more. It can be a very helpful product in your day to day life. Now add the vinaigrette to your salad and mix well!
  5. If you fancy goat cheese, now it is time to add it to your salad but don't mix it with the rest of the ingredients. It looks so nice with the white spots on the other colors. There is already honey in the vinaigrette which goes perfectly with the goat cheese but you can sprinkle some more on top of the salad.

A few more things: 

A friend of mine became a big fan of buckwheat grains after I introduced it to her. Since then she loves to use it in her salad and even got her husband to like it :). She adds dry grains which works as well but can be a bit too crunchy for some people. If you need to safe time and still don't want to miss out on buckwheat use the dry grains. Try it out! 

 

* I usually peel even my organic beetroot but only because I love to use the skin for a different dish (self-made beetroot chips). Leave the skin on your beetroot bites if you like but make sure it is organic and you cleaned it well! We don't want to have any germs on our vegetables, right?