Author Notes
I like the idea of warm salads in general and I like it even more in the winter. Buckwheat is probably my to-go grain for the salads. It cooks very fast, has nutty and even a little mushroomy flavour (it also tastes like dark bread to me) and it is the proper texture. Root veggies are very seasonal, its easy to find them, they store great and are very versatile. So why not to mix it all together? It makes a great winter hearty meal.
—Daria Faulkner
Ingredients
-
1
medium carrot
-
1/4 cup
beet root (roasted, chilled sliced)
-
1/3 cup
celery root, cut in 1 inch cubes
-
1/8 cup
parsley, minced
-
2
cloves of garlic, minced
-
1/4 cup
greek not-fat yogurt
-
1 tablespoon
lemon juice
-
1/4 cup
buckwheat
-
salt to taste
-
2
radishes (optional)
-
a little bit of leek (optional)
Directions
-
Bring 2/4 cups of water to boil with a pinch of salt. Add buckwheat and cook on medium-high till the liquid evaporates. About 6 min.
-
Place carrots and celery root into the steaming basket and steam for about 10-15 min till tender.
-
Once the buckwheat is cooked, put it into the bowl. Add carrots and celery and beets (radishes, leeks if using).
-
Mix garlic with yogurt and lemon. Add salt.
-
Sprinkle parsley on top of the salad, add yogurt and mix.
See what other Food52ers are saying.