Did you know that buckwheat (also known as kasha) is a seed of a fruit related to rhubarb? As such, it is a great option if you are trying to cut down on grains, looking for carb that have a lower glycemic rate, or on the gluten-free train. It is also packed with nutrients and has a wide range of health benefits. I love making it during the colder months because it has a warm and rustic quality that is super grounding. Here, I combine it with raw grated root veggies and sharp cheddar to make a really nourishing winter salad. This is a great one to have for lunch. If you prefer to omit dairy, go ahead and replace the cheddar with a few spoonfuls of cashew cheese that you can add on top.
Ingredients:
- 1 cup of buckwheat groats, uncooked
- 1 avocado, diced
- 2 carrot, grated
- 1 beet, grated
- 3/4 cup aged cheddar, crumbled or grated
- 1/2 cup chopped flat parsley
- 3 tbsp chopped chives
- 1/3 cup extra virgin olive oil
- 2 tbsp apple cider vinegar or lemon juice
- Salt, pepper
Instructions:
- Cook buckwheat as per package directions. Drain, set aside and let cool until room temperature.
- Add vegetable, herbs and cheddar to cooled groats and mix thoroughly
- Chill the salad covered in the fridge
- Mix olive oil with vinegar and season with salt and pepper
- When ready to serve, pour the dressing in the salad and mix well
