A savoury gluten-free lunch idea. The earthy flavour of the buckwheat is delicious with roasted beets and goat cheese. Buckwheat is an ideal grain for vegetarian dishes such as this, as it is rich in protein, B vitamins, calcium and phosphorus. The cheese and hazelnuts also add extra protein.
10-12 (about 1-1/2 lb. in total) baby beets, trimmed
1 cup raw buckwheat groats
1/2 cup hazelnuts, lightly toasted and skinned
4 oz. (about 3 cups) baby arugula leaves
3 tbsp snipped chives
4 oz. soft goat cheese, crumbled
3 tbsp olive oil
3 tbsp fresh orange juice
1-1/2 tbsp balsamic vinegar
Step 1: Preheat the oven to 400°F. Put the beets in a large roasting pan, cover the pan with foil and roast for 40-45 minutes or until they are tender when pierced with a skewer. Set aside to cool slightly, then peel* and cut into wedges.
Step 2: Meanwhile, heat a large nonstick skillet over medium-high heat. Add the buckwheat and cook, stirring, for 3-4 minutes or until fragrant. Put the toasted buckwheat and 2 cups water in a saucepan and bring to a boil. Cover, reduce the heat to low and simmer for 10-12 minutes or until just tender (be careful not to overcook). Rinse under cold running water, then drain well.
Step 3: Coarsely chop the hazelnuts and place in a large bowl. Add the beets, cooked buckwheat, arugula and chives and stir to combine.
Step 4: To make the dressing, whisk the olive oil, orange juice and balsamic in a small bowl until combined. Add to the salad and toss well. Sprinkle with the goat cheese and season with sea salt and freshly ground black pepper, to taste.
* Wear gloves while peeling the beets to prevent your hands becoming stained by the juices.
See more recipes from Chrissy Freer.
Reprinted with permission from Chrissy Freer's Supergrains (2013 Appetite by Random House).