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.
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
- Bring a pot of water to a boil and cook the buckwheat according to package instructions. Drain and set aside to cool.
- 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.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to make the vinaigrette.
- 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.
- 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