Recipe: Buckwheat, Beetroot and Feta Salad

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Hi, my name is Kristy and right now I hate sandwiches. 

Hate is a strong word, so let me explain. You see, lately I have been stupidly busy. I'm lucky if I can sit down for half an hour during the day and if I'm sitting, it's only because I'm frantically typing away at my desk writing content or editing photos or videos. 

When you're this busy, lunch just doesn't happen unless it's packed and ready to go - especially when coeliac disease and allergies mean you can't just stop by a shop and pick something up.

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But there are only so many gluten free sandwiches a girl can eat before she feels like she's going to turn into one - and that's where this salad steps in. 

A few weeks ago I wanted something different for lunch, however, I wanted grains but didn't feel like quinoa or rice and didn't have any millet or gluten free cous cous around. 

I went digging around my cereal cupboard and low and behold, I found a little packet of buckwheat groats sitting at the back of the basket where they'd been waiting for goodness knows how long for a purpose. 

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Luckily, I found these buckwheat groats the ultimate purpose... 

Whilst this salad is a little bit unusual, it's a whole lot of delicious! In the past I'd found buckwheat groats too savoury for sweet breakfast bowls, but used in a salad like this they are the perfect gluten-free "grain" (because they're actually a seed) alternative. 

Roasted beets, feta and fresh herbs pack a flavour punch and guarantee you won't be bored when lunchtime rolls around. 

So let me share the recipe with you! >> 

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Easy Buckwheat, Beetroot and Feta Salad Recipe

serves one, easily multiplied 

low fat, gluten free, vegetarian, clean eating recipe, 

grain free, nut free, soy free, sugar free

1/4 cup raw buckwheat groats, cooked according to package directions

1-2 beets, roasted (or if you're in a hurry, use precooked beets like LoveBeets), chopped into chunks

1/4 cup crumbled feta cheese or goat cheese

1-2 tbsp fresh parsley, finely chopped

Salt and pepper, to taste 

• Prepare your buckwheat according to package directions. If you want a warm salad, add the other ingredients immediately - or place the buckwheat in a bowl and chill it in the fridge if you'd prefer a cold salad.
• Add your roasted/precooked beets, crumbled feta and parsley and season to taste. 
• Toss to combine all of your ingredients and serve!

Notes: You can also make this in advance. Usually I keep the beets separately and add these just before I'm ready to eat it - otherwise the beetroot turns the whole thing pink!

But tell me, what's your go-to lunch at the moment? 

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