Beetroot with buckwheat
Description
The recipe won't take much time. This side dish pairs perfectly with any meat or can serve as a standalone meal. Buckwheat with beets will also nicely diversify your meals during fasting periods or fit well into a vegetarian diet. Use parsley as the preferred herb. Serve hot.
Instructions
- 1
Step 1
Toast the buckwheat in a dry skillet, stirring constantly for about 4 minutes. Then transfer it to a bowl.
- 2
Step 2
Peel the onion and garlic and chop them finely. In a frying pan with oil, first sauté the onion, then add the garlic and cook for about 1 minute.
- 3
Step 3
Place the buckwheat in boiling water and cook until done. Peel the beet and grate it, then mix with the buckwheat and drizzle everything with lemon juice. Chop the herbs together with the nuts and sprinkle over the buckwheat.