Beetroot and Buckwheat Salad with Feta and Walnuts

This vibrant salad combines earthy roasted beetroot with nutty buckwheat, creamy feta, and crunchy walnuts, creating a delightful mix of textures and flavors. The addition of fresh herbs and a zesty dressing elevates the dish, making it perfect for a light lunch or a side at dinner. It's vegetarian, gluten-free, and packed with nutrients, making it a healthy choice for any meal.

Ingredients:

• 2 medium beetroot, roasted and diced
• 1 cup cooked buckwheat
• 100g feta cheese, crumbled
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 200°C (400°F). Wrap the beetroot in foil and roast for about 45 minutes or until tender. Let cool, then peel and dice.
2. While the beetroot is roasting, cook the buckwheat according to package instructions. Once cooked, drain and let it cool.
3. In a large bowl, combine the roasted beetroot, cooked buckwheat, crumbled feta, chopped walnuts, and parsley.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.
6. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.