Glazed Beetroot And Buckwheat Salad (With Balsamic Vinaigrette) July 21, 2021

SALAD

2 cups cooked buckwheat

1 beetroot, sliced and quartered

1 turnip, sliced and quartered

3 Handfuls kale, chopped

2 green salad onions, finely sliced

1/4 cup dried figs, sliced

1/4 cashew parmesan

Bunch fresh parsley

Rind and juice of one lemon

2 Tbsp olive oil

2 Tbsp maple syrup

1 Tbsp balsamic vinegar

Fresh ground black pepper

Preheat the oven to 200C and line a baking tray with parchment paper. In a small bowl mix together the olive oil, maple syrup, balsamic vinegar and a good grind of black pepper. Place the beetroot and turnips on the baking tray and drizzle over the oil mix. Toss to coat. Bake for 30 to 40 minutes until golden.

Massage the kale with 1 Tbsp olive oil. When the veggies have 10 minutes to go, add the kale to the baking tray until just starting to char. Remove from the oven and set aside.

Mix together the cashew parmesan, parsley, lemon zest and a touch of olive oil. Place on a baking tray and bake for 10 minutes until just starting to brown.

On a salad platter, arrange the buckwheat, salad onion and kale. Top with the roast vegetables, figs and cashew mix. Drizzle with balsamic vinaigrette and enjoy. 

VINAIGRETTE

2 Tbsp minced shallot or red onion
2 tsp dijon mustard
1 tsp honey
1/2 tsp sea salt
fresh ground pepper
1/3 cup balsamic vinegar
1 Tbsp nutritional yeast
2 Tbsp chopped parsley
1/2 cup extra virgin olive oil

Add all the ingredients to a jar with a lid and shake it around to mix. Season to taste.