Meal Prep Recipe

Buckwheat, Beet and Manchego Salad

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Average: 4.7 (3 votes)
(3 votes)
Buckwheat, Beet and Manchego Salad
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in

Healthy, because

Even smarter

Buckwheat not only scores points with its fine, slightly nutty taste, the pseudo grain also contains many minerals such as iron, magnesium and potassium. The spicy manchego provides a lot of bone-strengthening calcium in addition to proteins. Thanks to the antioxidants it contains, beetroot protects the cells from damage by free radicals.

The salad is perfect to take away, for example to the office. Then take the vinaigrette in a separate container and pour it over the salad just before eating - this way you avoid the green leaves becoming limp.

Ingredients

for
4
Ingredients
4 Beets
salt
2 tablespoons sugar
40 milliliters Red wine vinegar
150 grams Buckwheat
35 grams Hazelnuts
2 handfuls Arugula
60 grams Manchego (Spanish sheep's milk cheese)
2 Apple
How healthy are the main ingredients?
BuckwheatArugulasugarsaltApple

Preparation steps

1.

Peel the beets (wear disposable gloves to prevent it from staining your hands) and place in a large pot. Cover with water and add the sugar, vinegar and a large pinch of salt. Bring to a boil and simmer for 35-45 minutes, until tender. Drain and let cool. 

2.

Cook the buckwheat in 300 ml (approximately 1 1/4 cups) of water over medium heat for about 10 minutes. Remove from heat and let cool. 

3.

Coarsely chop the hazelnuts and toast in a dry skillet until golden brown. Rinse the arugula and spin dry. Cut the Manchego into thin slices. Rinse the apples, cut in half, remove the core and slice thinly. Cut the cooled beets into slices.

4.

Arrange the arugula in serving bowls and top with the buckwheat, sliced beets, apples and cheese. Sprinkle with toasted hazelnuts and serve with white balsamic vinegar and olive oil.