Beetroot Buckwheat Salad
Bees adore buckwheat. A bonus since I love bees and find this non-grain, non-gluten carb so very satisfying.
It’s a solid source of vegan protein, it improves blood cholesterol and has even been shown to inhibit cancer.
- 2 organic beetroot
- 1 spring onion
- 100g Buckwheat Soba Noodles (I use Clearspring)
- ½ ripe avocado
- 1 tsp mirin
- 1 tsp tamari
- 1 tsp toasted sesame oil
- 1 tbsp of apple cider vinegar
- 2 tbsp of olive oil
- ½ lime, juiced
Heat the oven to 180°C. Place 1 beetroot in the oven with skin on. Roast for 45 minutes (if you are short on time, then dice into small cubes and roast for 25-30 minutes). Meanwhile, make the dressing by juicing the lime and mixing together the remaining ingredients. Peel and finely chop the second beetroot into medallions and arrange on your plate. Slice half the avocado and finely chop the spring onion. Bring a pan of water to the boil and add the buckwheat noodles. Cook for five minutes before draining and refreshing the noodles under cold water. When the beetroot is cooked peel and dice then arrange on the plate with the noodles and pour over the dressing.