Most of the people will know the beautiful duo of beetroots and goat cheese, however I just recently discovered that this duo can really be turned into a trio. What is this third thing we are talking about? It’s one of my favorites – buckwheat. Not really a wheat (which means it’s gluten-free), but the grain-like seeds are very delicious simply cooked with various vegetables with a little touch of butter or, in this case, a great addition to well known beetroot and goat cheese salad.
What makes this combination so incredibly good? Well… this dish will trigger all of your taste buds. Umami and salty flavor from goat cheese, sweetness and acidity from glazed beetroots and a light bitterness of buckwheat will feel like a symphony in your mouth.
So why don’t we jump in right into the recipe?
- Beetroots (if you don’t have time to boil them, most of the grocery shops have already peeled, cooked and vacuum packed beetroots for sale)
- Balsamic glaze
- Vegetable oil
- Good quality goat cheese
First we are going to boil the beetroots. Simply drop it in the water and let it boil for around 1.5 – 2 hours depending on the size. To check if it’s ready, puncture it with a knife. The knife should go in easily, but it should also come out just as easy. Once it’s ready, take it out and let it cool down slightly before peeling. Cut the peeled beetroots into smaller chunks and set aside.
Now we are going to boil the buckwheat. The buckwheat and water ratio should be around 1:2 (one part of buckwheat to 2 parts of water). Bring it to a boil and let it cook on a medium heat for around 15 minutes. Once it’s cooked, drain the remaining of the water (if there is any left).
Now preheat your skillet, add a splash of vegetable oil and a knob of butter. Add the buckwheat in and sauté lightly with a generous pinch of salt and black pepper. Take it out of the skillet to the plating dishes.
Clean the skillet and but it back on the heat. Add a good splash of vegetable oil and drop the beetroots in. Sauté the beetroots for a couple of minutes, then add a pinch of salt and a pinch of pepper. Move it around so the salt and pepper distribute evenly. To finish add a generous amount of balsamic glaze. Sauté the beetroots until beautifully glazed. Take it out and put it in the plating dish together with the buckwheat.
Clean the skillet again and put it back on the heat. Add a splash of vegetable oil and place the goat cheese in. Fry the cheese until it gets a beautiful golden brown color on both sides. Once it is ready, crumble it on top of buckwheat and beetroots and finish everything with a good pinch of chopped parsley.
And that is it.
Simple and delicious.
I hope you love this recipe as much as I do. Leave a comment below how you make your beetroot and goat cheese salad. I can’t wait to hear about it!