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Warm Buckwheat and Roasted Roots Salad

Warm Buckwheat and Roasted Roots Salad

Winter is almost over yay!! I am sure you are looking forward to lighter, springy foods after a couple months of hearty eating. Not that there is anything wrong with winter dishes though. Their comforting, warming qualities are exactly what we need to get through the tough cold days and nights. Come fall, everyone freaks out about all the cool weather foods and produce. But come this time of year, I am pretty sure (most) people are all pumpkined and souped out. 

Rst Roots veg mise.jpg

Here is a recipe to bridge the gap between winter and spring. Wintery root vegetables are roasted and tossed with buckwheat and the bright flavors of arugula, scallion, pistachios, and a gingery balsamic dressing. Perhaps it seems a strange mixture of items, but everything goes wonderfully together. This salad is best served warm, highlighting the roasty characteristics of the veggies and providing a hearty yet lightened dish perfect to enjoy at this brink of spring time of year. 

If you haven’t worked with buckwheat before, have no fear. It is quite simple, like cooking any other grain really. Buckwheat is nutrient dense, satisfying, and great at taking on other flavors. Although wheat is in the name, buckwheat is actually a seed, not related to wheat and containing no gluten. It makes a unique addition to your carbohydrate rotation, especially if you are unable to include gluten in your diet. 

This is a great recipe if you are getting bored of creating meals split into a carb, protein, and vegetable portion on your plate. An ample serving of this salad covers you for both veggies (roots) and carbs (buckwheat). Plus, these food groups deliver an intriguing, brand new taste combination to your plate.

Pair this warm salad with a protein like salmon to create a balanced meal. Or, bring to a potluck or dinner party and impress friends with this seemingly humble dish packed with flavor and nutrition. If you make it ahead of time, you can easily reheat it in the microwave or even oven to bring it back to its best, almost-hot temperature.

I hope you give this delicious and whole foods recipe a try soon! Happy fueling!

Warm Buckwheat and Roasted Roots Salad
Makes 4-6 servings
 
1 cup carrots, cubed
1 cup parsnips, cubed
1 cup celeriac, cubed
2 cups sweet potatoes, cubed
1 cup radishes, halved
1 tbs. olive oil
salt and fresh black pepper
 
1 cup buckwheat, rinsed
2 cups water
 
4 tbs. balsamic vinegar
3 tbs. olive oil
1 tbs. ginger, minced
pinch salt
 
big handful arugula
½ cup green onion/scallions, finely sliced
¼ cup pistachios, toasted and rough chopped
 
Preheat oven to 450°F/230°C. Wash all vegetables well. Remove the skin from the celeriac. You can leave the skin on all the other vegetables, just clean them well. The skin is quite rich in nutrients, so leaving them on makes for a more nutritious dish. Cut each into small bite size pieces/cubes. Toss with the olive oil and salt and pepper as you like on a sheet tray. Roast in the oven for ~ 45 minutes, or until nice and roasty and caramelized.
 
In the mean time, cook the buckwheat. Add the 2 cups water to a small pot, cover, and bring to a boil. Add buckwheat to the water, cover, and adjust heat to bring to a simmer. Cook until buckwheat is just cooked through, about 15 minutes or so. They should still have a bit of a bite to them and not be mushy. Drain any water left. Keep warm by covering.
 
Make the dressing by thoroughly combining the balsamic, olive oil, ginger, and salt.
 
When the root veggies and buckwheat are both ready (and still hot-warm), mix them together with the dressing, arugula, green onion, and pistachios. Season with additional salt and fresh black pepper as you like. Serve salad warm or at room temperature. Leftovers store well in the fridge for a few days and can be easily reheated in the microwave. 

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