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Buckwheat & beetroot salad with goat's cheese
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 544
  • Fat about 29g
  • Carbohydrates about 58g
  • Protein about 10g
This is needed
This is needed for 4 people
beetroot
  • 450 g beetroots, raw
  • 4 tbsp olive oil
  • 0.5 tsp cinnamon
  • 1 tsp honey
  • salt and pepper to taste
Salad
  • 250 g buckwheat
  • 1 blood orange or blond oranges
  • 4 dl water, boiling
  • 0.5 bunch dill, finely chopped
  • 0.5 bunch parsley, finely chopped
Sauce & garnish
  • 3 tbsp sherry vinegar
  • 4 tbsp olive oil
  • 100 g goats' cheese, cut into chunks
  • salt and pepper to taste
  • 1 handful leaf salad
  • 1 handful purslane
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And that's how it's done
And that's how it's done
beetroot
Peel the beetroot, cut into slices approx. 1 cm thick. Combine the oil and honey, mix with the beetroot, season. Place the beetroot in an ovenproof dish or on a baking tray. Bake:
Salad
Bring the buckwheat and water to the boil, cover and leave to absorb for approx. 15 mins., drain. Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh, cut into slices and quarter. Mix the buckwheat, orange, herbs and beetroot in a bowl.
Sauce & garnish
To make the dressing, combine the oil and vinegar, season, drizzle over the salad and toss. Plate up the salad, garnish with cheese, salad leaves and purslane.