Get Connected TODAY


Beetroot Buckwheat & Aubergine Salad

Serves: 2 | Prep time: 10 minutes | Cooking time: 25 minutes | Cooking Skills: Moderate

A lot of people don't know what to do with beetroot juice apart from drink it but I love to cook with it especially in grains it gives them such a wonderful taste. This Mediterranean inspired dish was created after a trip to Turkey and i just love the way they cook their vegetables in a little bit of water in the bottom of the pan as it makes them so melt in the mouth soft. Beetroot is a fantastic source of beta carotene which helps to cleanse the liver and a great source of vitamin


150g buckwheat
2 cups water
1 cup beetroot juice
1 orange zest and juice
1 tsp vinegar
½ lemon juice
1 tbsp olive oil
1 tsp sumac
20g parsley
1 aubergine
1 tbsp cumin
¼ tsp onion seed
¼ cup water
1 tbsp sunflower oil
pinch salt


    1. Pre-heat the oven to 180 deg.
    2. Slice the aubergine into 1/6th slices. Put into a baking tray and add the cumin, onion seed, ¾ cup of water, sunflower oil and a pinch of salt. Put into the oven for 20 minutes or until aubergine is soft and tender then take out the oven.
    3. Put the buckwheat, 2 cups water and beetroot juice on the hob on a medium to high heat and leave to cook for 20 minutes.
    4. Drain the buckwheat but keep the juice that it was cooked in. Pour back into a sauce pan and add the juice of the orange to the rest of the remaining liquid and zest add to the cooked buckwheat to stir in later.
    5. Add 1 tsp apple cider vinegar, ½ lemon juice and a big pinch of salt to the orange juice and beetroot juice and put on a medium heat for 3 minutes to reduce to a thick syrup.
    6. Roughly chop the parsley and add to the cooked buckwheat with a pinch of sumac, 1 tbsp olive oil and cracked pepper and mix together.
    7. To serve put a bed of the buckwheat mixture onto a plate and then place the aubergine over the top and drizzle the syrup over.

    More News


    chloe :

    This looks just stunning! I’m always looking for new things to do with aubergine and buckwheat, 2 of my favourites. Such lovely colour too!

    Aug 18, 2015


    I love strawberries very much.
    I eat salad everyday.
    We should not eat beef or those kinds of food for better life.
    As a result I can say: Everybody should practice eating salad everyday.

    Aug 16, 2015

    Leave a comment

    Please select a wishlist category