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Ingredients
  

  • 2 Tbsp rapeseed or olive oil
  • 1 large onion finely chopped
  • 2 garlic cloves finely chopped
  • 250 g buckwheat groats toasted 6-8 minutes
  • 750 ml boiling water
  • salt and freshly ground black pepper
  • 500 g cooked beetroot grated
  • 2 Tbsp chopped fresh dill
  • Soya yoghurt to serve

Instructions
 

  • Saute onion 5 mins, then garlic 1 min, then add toasted buckwheat, boiling water, salt & pepper. Cover & simmer 15-20 mins until buckwheat soft but not mushy. Fold in grated beetroot & heat through. Taste for salt & pepper, stir in dill, and serve hot with soy yoghurt.
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