Roasted Beetroot & Sprouted Buckwheat Salad

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Have you ever heard about sprouted grains?

If not you definitely have to try to sprout whatever grains or seeds you have at home! Enjoy meals based on them, supporting your digestion and comfort after a dish.

Broccoli, alfalfa or sunflower sprouts are commonly know but what about sprouted rice, barely or rye?! Did you know that you can sprout any grains, seeds, legumes or even nuts. It is not only about experimenting in the kitchen but first of all about helping to balance your digestion and getting proper nutrients from the food.

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After being soaked, grains loose some of the proteins and sugar that normally makes them difficult to digest. Moreover, they become more nutritious, releasing some vitamins, and minerals that are easier to absorb. This might be really good solution especially for people who struggle with bad digestion or have some intolerances. However I recommend everyone to try it!

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I first heard about it and got an inspiration a few months ago while watching insta stories of on one of my favourite polish food influencers. She shared the method how does she soak her grains and I decided to give it a try, starting from sprouting buckwheat. Guess what? I totally loved it! The taste is a bit nutty, and the texture is just perfect, not too softened not too hard. They are ideal to put into your salad bowls to make them more nutritious but also to roast them in the oven adding them into your granola mix or fruit crumble. It rocks!

Get the recipe for my delicious salad with sprouted buckwheat as a base and get inspired!

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INGREDIENTS:
  • Buckwheat
  • Beetroot
  • Avocado
  • Blond Pepper
  • Parsley
  • Lemon
  • Gomasio
  • Tahini Paste
  • Olive Oil
  • Salt & Nigella Seeds
METHOD:

Sprouted Buckwheat:

Soak the buckwheat overnight or at least 8h, after this time, rinse in on the strainer and put it on top of the big bowl or pot so there is a space between strainer and the bowl. Make sure to keep it in the room temperature, avoiding exposing it to the sun. Rinse it with the cold water every 3-4 hours and let the buckwheat sprout. After 2-3 days i is ready to use. You can keep it in the fridge up to a few days, adding to your bread or banana bread texture, granola, crumble or salads. Be creative!

Salad:

Preheat the oven into 200 Celsius degree, quarter the beetroot and place them in the oven for approximately 45 min depending on their size. If it is too hard leave it until become a bit softer that you can put fork into it. Meanwhile cut the pepper and avocado, chop the fresh parsley and prepare other ingredients.  For the dressing put 2 tea spoons of tahini (I use the dark one) add some olive oil, salt, nigella seeds and squeeze lemon a bit. Mix everything finely until the smoothness. Once the beetroot is ready place the buckwheat in a bowl add chopped beetroot, pepper, avocado and parsley on top. At the end sprinkle it with gomasio (you can find recipe here) and nigella seeds, add the dressing and mix everything.

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Enjoy your meal! Hope you like this recipe!

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