Beet & Buckwheat Salad with Citrus and Tofu Feta
Author -Yields: 4 servings
Ingredients
- 1 cup raw buckwheat groats
- 1 batch simple oven roasted beets (chopped into 3/4-inch / 2cm pieces)
- 1 cup orange sections or canned mandarin orange segments, packed in juice (115g)
- 1 1/2 cups tofu feta (crumbled; reserve the rest of the batch for other uses or freeze until needed)
- 1/2 cup chopped parsley leaves
- 1 batch orange miso vinaigrette
Instructions
- Bring a medium large pot of water to boil. Rinse the buckwheat through a fine mesh strainer and add the groats to the boiling water. Boil the groats for 15 minutes, or until tender. Drain them through the strainer, then run them under cold, running water until the water runs clear. Drain the groats thoroughly, then transfer them to a large mixing bowl.
- Add the chopped beets, orange sections or segments, tofu feta, and parsley to the bowl. Pour the miso dressing over the ingredients. Toss to combine well.
- Serve or store the grain salad in an airtight container in the fridge for up to 4 days.