Warm Buckwheat, Beets & Hazelnut Salad
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 5
Calories: 286 kcal
Ingredients
- 3 cups cooked buckwheat regular or sprouted
- 1 cup roasted or boiled beets cut into small cubes
- ½ cup hazelnuts
- ½ cup red onion chopped
- 1/3 cup Italian parsley chopped
- 1 cup shitake mushrooms sliced
- 1 Tbsp. avocado oil
- 1 garlic clove minced
- 1 stalk green onion chopped, for garnish
Dressing
- 2 Tbsp. organic olive oil
- Juice of 1 lemon
- 1 Tbsp. apple cider vinegar
- Salt to taste
- Pepper to taste
Instructions
-
In serving bowl, combine cooked buckwheat, cooked beets, hazelnuts, onion and parsley.
-
In small bowl combine olive oil, lemon juice, apple cider vinegar, salt and pepper.
-
In sauté pan, heat olive oil and sauté mushrooms with garlic several minutes, until soft and fragrant
-
Add mushrooms to ingredients in serving bowl, drizzle on dressing and top with green onions. Serve immediately.
Recipe Notes
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Nutrition Facts
Warm Buckwheat, Beets & Hazelnut Salad
Amount Per Serving
Calories 286
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Sodium 33mg1%
Potassium 466mg13%
Carbohydrates 31g10%
Fiber 7g28%
Sugar 5g6%
Protein 7g14%
Vitamin A 378IU8%
Vitamin C 9mg11%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.