Buckwheat, Beetroot & Roasted Squash Salad with Feta and Hazelnuts
Prep Time
15 minutes
Cook Time
60 minutes
Servings
6
If you’re looking to experiment with more wholegrains, this salad is a great choice. Buckwheat is rich in fibre and provides plant protein. Despite its name, it’s naturally gluten-free.
Combined with earthy beetroot, sweet roasted squash, and creamy feta, this dish is full of flavour, colour and texture.
Cooking time is 45–60 minutes, or less if you use pre-cooked beetroot.
Nutrition per serve
Calories
481 kcal
Carbohydrate
53.1 g
6.0 g is sugar
Fibre
10.9 g
Fat
25.3 g
5.7 g is saturated fat
Ingredients
- 500 g beetroot (or pre-cooked vacuum-packed beetroot, cut into 2cm cubes)
- 1 butternut squash (peeled, deseeded and cut into 2cm cubes)
- 1 red onion (cut into wedges)
- 3 cloves garlic (unpeeled)
- 140 g buckwheat groats
- 320 ml water
- 1 bunch cavolo nero
- 200 g feta (crumbled)
- 1/2 cup hazelnuts (roasted)
- 2 tbsp extra virgin olive oil (for roasting)
- 1 tbsp balsamic vinegar (for roasting)
- 1 tsp honey (for roasting)
- 1 tsp fennel seeds (for roasting)
- 1/2 tsp dried rosemary (for roasting)
- 3 tbsp extra virgin olive oil (for the dressing)
- 1 tbsp balsamic vinegar (for the dressing)
- 1 tsp honey (for the dressing)
- 1 tsp wholegrain mustard (for the dressing)
- salt and pepper (to taste)
Method
- Prepare the beetroot: if using fresh beetroot, trim the ends and place the whole beetroot into a saucepan of water. Bring to the boil and simmer for approximately 45 minutes, or until tender when pierced with a knife. Drain and cool under cold running water before rubbing away the skins, then cut into 2cm cubes. If using pre-cooked vacuum-packed beetroot, simply drain and cut into cubes to save time.
- Roast the beetroot: preheat the oven to 180°C. Place the cubed beetroot onto a sheet of foil. Drizzle with 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey and the dried rosemary. Season with salt and black pepper. Fold the foil around the beetroot to create a parcel and roast for approximately 30 minutes.
- Roast the squash and onion: arrange the cubed squash and red onion wedges on a separate baking tray. Drizzle with 1 tbsp olive oil and sprinkle over the fennel seeds. Add the whole garlic cloves, keeping their skins on, to the corner of the tray. Season everything with salt and black pepper. Roast for approximately 30 minutes, or until the squash is tender and beginning to caramelise.
- Cook the buckwheat: while the vegetables are roasting, rinse the buckwheat groats under cold water. Place in a saucepan with 320ml water and bring to the boil. Reduce to a simmer and cook for approximately 8 minutes (or according to the packet). Remove from the heat, cover with a lid and leave for a few minutes to allow the buckwheat to absorb any remaining water. Fluff gently with a fork.
- Prepare the cavolo nero: remove the tough central stalks from the cavolo nero and tear the leaves into bite-sized pieces. Place the leaves into a large mixing bowl.
- Make the roasted garlic dressing: once roasted, remove the garlic cloves from their skins and mash the soft garlic flesh with a fork. Combine with 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey and 1 tsp wholegrain mustard. Season with salt and black pepper. Pour the dressing over the cavolo nero and massage gently into the leaves for a minute or two. This helps soften the leaves and makes them more tender.
- Assemble the salad: add the cooked buckwheat, roasted beetroot, squash and red onion to the cavolo nero. Gently toss everything together before scattering over the crumbled feta and roasted hazelnuts. Can be served hot or cold.