Roasted Vegetable Salad on Buckwheat

Ingredients

• 400 g Carrots
• 4 yellow beets
• 400 g young red beet
• 2 Parsnips
• 6 tbsp rapeseed oil
• 2 tsp Honey
• Salt
• Pepper
• 200 g buckwheat
• 2 tbsp Apple cider vinegar
• 1 tsp Mustard
• 50 g toasted almond kernels
• 4 sprigs herbs (dill, parsley)

Instructions

1. 1.

   Peel and wash carrots, beets, and parsnips. Leave carrots whole or halve lengthwise; cut red beet in half, yellow beet into quarters, and parsnips into slices. Arrange all on a baking sheet, drizzle with 2 tbsp oil and 1 tsp honey, season with salt and pepper, and mix. Roast in a preheated oven at 200 °C (180 °C fan) for 20–25 minutes, stirring occasionally.

2. 2.

   Meanwhile rinse buckwheat and simmer it in boiling salted water for about 15 minutes over low heat.

3. 3.

   In the meantime whisk remaining oil with apple cider vinegar, remaining honey, mustard, salt, and pepper to make a dressing. Toast almonds in a hot pan without fat on medium heat for 3 minutes. Wash herbs, pat dry, and finely chop.

4. 4.

   Fluff buckwheat with a fork and place it on plates. Remove roasted vegetables from the oven, arrange them over the buckwheat, drizzle with dressing, and sprinkle toasted almonds and chopped herbs on top.