Buckwheat Beetroot And Pumpkin Salad is made with fresh beets and pumpkin it’s packed full of antioxidants which are great for your immune system as well as heart health. This yummy salad is a perfect combination of earthy flavors that are sure to satisfy your tastebuds.
Buckwheat Beetroot And Pumpkin Salad
Ingredients
Ingredients
- 100 g raw buckwheat kernels
- 1 beetroot in 2cm cubes
- 200 g pumpkin in 3cm cubes
- 500 g water
- 200 g salad greens
- 100 g sal feta cheese
- 1 tbsp pumpkin seeds
Instructions
Preparation
- Weigh 100g buckwheat into the simmering basket, rinse under tap water. Place basket into TC ProM2.0 bowl.
- Weigh 500g of water into the bowl, pouring it over the top of the buckwheat.
- Add pumpkin to steamer dish. Wet a piece of baking paper by scrunching up and rinsing under the tap. Flatten out and line the top steamer tray, leaving the main side vents clear.
- Place raw beetroot on top of baking paper (preventing juice from leaking to other ingredients). Add another veg for steaming as desired. Set steaming function 120C, 17 minutes, speed 1.
- Toss ingredients together in a large bowl with salad greens, feta, and pumpkin seeds. Dress with the dressing of your choice.
- Serve as a side or a main.
- Replace raw beetroot with pre-cooked beetroot.
- Teams well with honey mustard dressing.
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