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🍽️ Warm roasted vegetable salad with buckwheat

556 kcal · 30 min · 4 servings

Warm roasted vegetable salad with buckwheat Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the carrots, beetroot, and parsnips. Peel the vegetables. (Use the green carrot tops for another meal.)
  2. 2. Prepare the carrots so they remain whole or are halved lengthwise. Halve the beetroot. Cut the yellow beet into quarters. Slice the parsnips.
  3. 3. Place all the prepared vegetables on a baking sheet.
  4. 4. Drizzle the vegetables with two tablespoons of oil and one teaspoon of honey.
  5. 5. Season the vegetables with salt and pepper. Mix everything well so the vegetables are evenly coated.
  6. 6. Preheat the oven. Set the temperature to 200 degrees Celsius. If using fan-assisted heat, set 180 degrees Celsius. For gas ovens, set to level 3.
  7. 7. Place the baking sheet in the preheated oven. Roast the vegetables for 20 to 25 minutes.
  8. 8. Stir the vegetables occasionally during the roasting time to ensure even cooking.
  9. 9. Rinse the buckwheat under running water.
  10. 10. Bring water to a boil and add some salt. Cook the buckwheat for about 15 minutes over low heat.
  11. 11. Mix the remaining oil with apple cider vinegar, the remaining honey, mustard, salt, and pepper in a small bowl. Stir well to prepare the dressing.
  12. 12. Heat a frying pan over medium heat. Toast the almonds in it for 3 minutes without adding extra fat.
  13. 13. Wash the herbs. Shake them dry to remove excess water. Pick the herbs into small pieces.
  14. 14. Fluff the cooked buckwheat with a fork.
  15. 15. Place the buckwheat onto the plates.
  16. 16. Take the roasted vegetables out of the oven.
  17. 17. Place the warm vegetables on top of the buckwheat.
  18. 18. Drizzle the dish with the prepared dressing.
  19. 19. Sprinkle the toasted almonds and the chopped herbs over the salad.

Nutrition per serving