Estonian-style Buckwheat Salad with Roasted Vegetables (Eesti stiilis tatrasalat röstitud köögiviljadega)
This Eesti stiilis tatrasalat röstitud köögiviljadega (Estonian-style Buckwheat Salad with Roasted Vegetables) is a delicious and nutritious dish that is perfect for a light lunch or as a side dish. The combination of hearty buckwheat and flavorful roasted vegetables makes for a satisfying and wholesome meal.
Ingredients
- 1 cup buckwheat
- 2 cups water
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- Juice of 1 lemon
Instructions
- In a medium saucepan, bring the water to a boil. Add the buckwheat, reduce heat to low, cover, and simmer for 10-12 minutes until the water is absorbed and the buckwheat is tender. Fluff with a fork and let it cool.
- Preheat the oven to 400°F (200°C). In a large bowl, toss the diced bell peppers, sliced zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
- In a large bowl, combine the cooked buckwheat, roasted vegetables, chopped parsley, dill, and lemon juice. Toss to mix well. Season with additional salt and pepper if needed.
- Serve the salad at room temperature or chilled. Enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 10g
Supplies
Medium saucepan Baking sheet Large bowl
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
This salad is delicious on its own as a light meal, or it can be served as a side dish with grilled chicken or fish.
Tips & tricks
For added flavor, you can sprinkle some feta cheese or toasted nuts on top of the salad before serving.
Cost
$10