Buckwheat Salad with Roasted Vegetables

Name: Buckwheat Salad with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Buckwheat; 300 g carrots; 300 g parsnips; 30 ml olive oil; 5 g thyme; 5 g salt; 2 g pepper

Hearty buckwheat mixed with roasted root vegetables like carrots and parsnips. A nutritious and filling side dish.

Total: 45 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 245
Protein: 7 g
Fat: 8 g
Carbs: 38 g

Ingredients

for 4 servings

Buckwheat200 g
carrots300 g
parsnips300 g
olive oil30 ml
thyme5 g
salt5 g
pepper2 g

Method

4 steps

Preheat oven to 200C. Toss peeled and chopped carrots and parsnips with olive oil, thyme, salt, and pepper on a baking sheet.
Roast vegetables for 25 minutes until tender and golden.
While vegetables roast, boil buckwheat in 400ml of water for 15 minutes until tender, then drain.
Combine the cooked buckwheat with the roasted vegetables in a large bowl and serve.