Bukcwheat and Beetroot Salad Recipe
This recipe has an interesting story. It all started a few years ago with a comment made on one of my buckwheat recipes. If I remember correctly, the person who made the comment ate a salad with beetroot, buckwheat and yoghurt at a party prepared by the catering company and loved it. Afterwards, she tried it herself at home, but it did not turn out as she wanted.
This story was not strange to me at all. The same thing happened to me with a mushroom green lentil soup that I tasted in Italy. After I came back, I made various kinds of mushroom lentil soups and I still try it from time to time in the hope of finding that flavor, but it doesn't work.
After receiving that comment, I decided to try a beet buckwheat salad recipe for once. But I forgot because I didn't take notes. Years later, when I received a comment from the same person reminding me of his request, I also remembered it. So that salad is like my lentil soup, although years have passed, it has not been forgotten. Such things happen. Some flavors can make you fall in love with them. If you remember, there was a similar hamburger episode in How I Met Your Mother.
Of course, it is very unlikely that this recipe will be the one sought, but at least we will continue our lives with the peace of mind of having done my best, and the happiness of having done one of the things that the person looking for the recipe can do on the way to the goal. The important thing is not to reach the destination, but to be on the way. If the soup that I ate that day is served me again, I can say "This is not it.".
By the way, if you haven't used buckwheat before, you can find the most basic buckwheat recipe in buckwheat pilav recipe. If you want to make a slightly more flavorful pilav, you can take a look at the recipe for buckwheat pilav with chickpeas.
While serving the salad, I used arugula around it and walnuts on top. Although these are optional ingredients, I recommend you to use walnuts even if you give up on arugula because walnuts suit them very well.
Enjoy the recipe...
- 3/4 cup of buckwheat,
- 250 g of boiled beets,
- 4 heaped tablespoons of plain yogurt,
- 2 cloves of garlic,
- 1 teaspoon djon mustard,
- 1 tablespoon of lemon juice,
- Arugula and walnut kernels for serving (optional).
- Wash and drain the buckwheat and take it into a saucepan,
- Add enough water to cover it, close the lid and boil until soft,
- Drain the water and wait for it to cool (you can run it through cold water to speed up this process),
- Grate the beet with the coarse part of the grater into a large bowl,
- Add the completely drained buckwheat, crushed garlic, yogurt, djon mustard, lemon juice and salt and mix,
- Take it on a plate surrounded by arugula leaves and sprinkle walnuts on top.