ROASTED BEETROOT & BUCKWHEAT SALAD

SERVES 4 HANDS-ON TIME 20 minutes, plus cooling COOK TIME 45 minutes

10-12 (about 600g in total) baby beetroots, trimmed 200g (1 cup) raw buckwheat

75g (½ cup) hazelnuts, lightly toasted, skinned 100g baby rocket leaves

2 tablespoons snipped chives

100g (½ cup) ricotta, crumbled (optional) DRESSING

2 tablespoons walnut oil

2 tablespoons fresh orange juice

1 tablespoon balsamic vinegar

1 Preheat the oven to 200°C. Place the beetroot in a large roasting pan. Cover the pan with foil and roast beetroots for 40-45 minutes or until tender when pierced with a skewer. Set aside to cool slightly, then peel (see tip) and cut into wedges.

2 Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the buckwheat and cook, stirring, for 3-4 minutes or until fragrant. 3 Place the toasted buckwheat and 500ml

(2 cups) of water in a saucepan and bring to the boil. Cover, reduce the heat to low and simmer for 10-12 minutes or until just tender

(be careful not to overcook). Rinse under cold running water, then drain well.

4 Coarsely chop the hazelnuts and place in a large bowl. Add the beetroot, cooked buckwheat, rocket and chives. Stir to combine.

5 To make the dressing, whisk the walnut oil, orange juice and vinegar in a small bowl until combined. Add to the salad and toss well. Sprinkle with the ricotta, if using, and season with sea salt and freshly ground black pepper, to taste.

Tip Wear gloves while peeling the beetroots to prevent your hands from becoming stained by the juices.

NUTRITION (per serve) 2343kJ/561 cal. Protein 14g. Carbs 52.7g. Sat fat 4.8g. Fibre 11.2g. Sodium 113mg.