Nordic Buckwheat Salad: Roasted Beetroot and Feta (Nordisk Bokhvetesalat: Ristede Rødbeter og Feta)

Nordisk Bokhvetesalat, or Nordic Buckwheat Salad, is a refreshing and nutritious dish that showcases the flavors of New Nordic cuisine. This recipe combines the earthy sweetness of roasted beetroot with the tangy creaminess of feta cheese, all brought together with wholesome buckwheat and a zesty vinaigrette.

Nordic Buckwheat Salad: Roasted Beetroot and Feta (Nordisk Bokhvetesalat: Ristede Rødbeter og Feta)

Ingredients

  • 1 cup buckwheat
  • 2 medium-sized beetroot, peeled and diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped walnuts
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Bring a pot of water to a boil and cook the buckwheat according to package instructions. Drain and set aside to cool.
  2. Preheat the oven to 400°F (200°C). Toss the diced beetroot with a drizzle of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to make the vinaigrette.
  4. In a large mixing bowl, combine the cooked buckwheat, roasted beetroot, crumbled feta cheese, chopped dill, and walnuts. Drizzle the vinaigrette over the salad and toss to combine.
  5. Adjust seasoning to taste and serve the salad at room temperature or chilled.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
8g
Fat
10g

Supplies

Mixing bowl Baking sheet Whisk Pot

Tools

Oven Stovetop

Serving suggestions

Serve the Nordic Buckwheat Salad as a light lunch or as a side dish to grilled fish or roasted chicken.

Tips & tricks

For added crunch, toast the walnuts in a dry pan before adding them to the salad.

Cost

$10