Buckwheat Salad with Beetroot Horseradish Cream

New week, new recipes to try for lunch. This recipe is a particular favorite of mine. I have had a similar salad from a supermarket in Copenhagen back in January, and ever since it haunted me, speaking to me in my hungry moments, telling me “try this out… it was delicious…” πŸ˜‰ So here it is, my version of this super pretty and delicious salad! (Remember to prepare the onions the day before, so that they get pickled)

Ingredients (serves 1):

1/2 onion
50 ml vinegar
2 tbsp juice of the pickled beetroot
75 g buckwheat
1 bulb of pickled beetroot
1 tbsp of horseradish cream
1 handful of arugula
50 g of feta cheese
50 g edamame beans
salt, pepper

Cut the onion in wedges and let it soak over night in the vinegar as well as the beetroot juice. Cook the buckwheat according to the instructions on the packaging and let it cool down. Cut the beetroot bulb into small cubes and blend it together with the horseradish cream. If you have bought frozen edamame beans, cook them in salted water for about 2-3 minutes before peeling them. Mix all the ingredients together and season with salt and pepper.


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