You’ll be sure to get a few compliments on this one.
This is one of the OG No Biggie recipes that we’ve served at hundred weddings and events over the years. Great served alongside slow cooked meats or even as a stand-alone dish. You’ll be sure to get a few compliments on this one.
INGREDIENTS
Serves 6
*This recipe needs to be started a day in advance.
¼ cup buckwheat groats
1kg washed beetroot, each cut into 8 wedges
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp soft brown sugar
1 ½ tsp salt
1 block good Greek feta (Lemnos or Dodoni brand is great)
A big of handful roughly chopped herbs, whatever you have on hand. We usually use a mix of mint, dill and parsley.
METHOD
Soak your buckwheat in 2 cups water overnight in the fridge
Preheat oven to 230C fan-bake. Toss the beetroot with the olive oil, balsamic, sugar and salt and roast for 30-45mins or until the edges are a bit burnt and the skin is blistering. Give them a little shake every now and again during roasting.
Drain the buckwheat well. Fry the buckwheat on medium heat with a good glug of olive oil and a good pinch of salt until it is a really nice golden brown. Drain on some kitchen paper until ready to use.
When everything has cooled down to room temp you can combine the salad. Gently toss the beetroot and herbs together, you might need a little more salt, olive oil and or maybe a bit of lemon juice to taste.
Crumble the feta all over and sprinkle with the buckwheat. Good to go.
PHOTOGRAPHER Swift and Click, @swiftandclick
For more, visit nobiggiefood.com and @nobiggie.food.
