Low Iodine Balsamic-Rosemary Buckwheat Beet Salad
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.7(22)
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Learn more →Ingredients
4 servings
For the roasted beets
- 1 lb beets (about 3 medium), peeled and cut into ¾-inch cubes
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the buckwheat
- ¾ cup raw buckwheat groats
- 1 ½ cups water
- ¼ tsp salt
For the dressing
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp fresh rosemary, finely minced
- 1 tsp honey
- 1 small garlic clove, finely grated
- ¼ tsp salt
For the salad
- 5 oz baby arugula
- ⅓ cup raw walnuts, roughly chopped
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the beet cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet, spreading them in a single layer.
- 2
Roast the beets for 35–40 minutes, flipping once halfway through, until tender when pierced with a fork and the edges are caramelized and slightly shrunken. Transfer to a plate and let cool for 10 minutes.
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