Roasted Beetroot Buckwheat Salad

This was so delicious! The miso glaze really takes this salad to the next level. It took me about 60 minutes to make, and I took some shortcuts (like using store bought garlic ginger paste in the glaze, and substituting fresh garlic for garlic powder in the dressing because I don’t like the taste of raw garlic). I would maybe increase the amount of dressing just a tad if I make it again in the future. Awesome recipe!

PUL Team - Jan. 28, 2025, 3:41 a.m.

Thank you so much for sharing your experience with the beet and buckwheat salad recipe, Vanessa! Love the idea of those shortcuts, and adjusting the dressing sounds like a great way to customize it 🙌

We love this Salad! So yummy and filling💕
As a great addition, we always add a pear😋

It is so delicious, the combo is just stunning.
I used homemade tofu-feta, to add even more protein besides the chickpeas. I would and will do it again and again 🥳

Simply delicious 😋 I will honestly say that this was one of the best dishes we ever made

I was a bit sceptical about the combination of the ingredients, but it turned out really tasty! I’m not a fan of beetroot at all, but the miso glaze worked its magic and surprisingly, I loved it! 💜

PUL Team - July 24, 2024, 12:49 a.m.

Aww so happy that the buckwheat salad was enjoyed, Mimi, thanks a bunch 🫶✨

On the pictures it looks like there are also tomatoes in this salad, but there aren’t any in the recipe. Did you add tomatoes to your version?

PUL Team - June 28, 2024, 5:08 a.m.

Hi Александра, great catch! We initially used tomatoes but decided that the salad is great also without them after testing. We've just updated the recipe to add them in as optional :)

If I can’t find buckweat what is the best replacement?

PUL Team - May 15, 2024, 3:09 a.m.

Hi Linsey, if you can't find buckwheat, two alternative ideas are quinoa or farro. Both have a similar texture and can be cooked similarly to complement the salad 😃

Delicious! I'm the only vegan in my household but even the meat eaters liked this salad!

So delicious! Had to sub red miso for white so was a little worried it would be too strong. But it turned out fabulous!
Excellent balance of umami, tangy and gingery. Putting the miso paste on the veggies halfway through is the trick!

My husband and I ate the whole salad - although I are the lions share. Lucky me!

PUL Team - Dec. 9, 2023, 4:25 a.m.

Yayy we're so happy to hear, Susan, thanks for taking the time to share your experience with the recipe 🤩

This salad is so amazing. We will certainly make it again. Everyone love this in my family!

This was so delicious with the miso dressing on the beetroot that I will most definitely make it again ….and again

I love this salad. Light yet satisfying. It’s become one of my top go-to weekday lunches. Thanks so much for this!

We had this for lunch today and we loved it. I did not mix the salad with the buckwheat groats as these turned out more like a porridge consistency. But the salad (with the italien style dressing) along with the buckwheat porridge topped with the miso glazed roasted beets and chickpeas created an explosion of consistencies and flavors. We will definitely make this again. Thank you for this creative recipe.

PUL Team - Aug. 31, 2023, 1:55 a.m.

Thank you for sharing your experience with the recipe, Franziska!

Nice dish but not my favorite :)

PUL Team - Aug. 22, 2023, 6:56 p.m.

Thanks for the feedback, Lea, we've just added a dressing to this recipe to jazz it up - hope this helps in case you ever decide to try it again! 😊

Lea - Aug. 25, 2023, 10:55 a.m.

Nice, thanks! Definitely try again then :)

Replace miso paste with tahini if you’re in a pinch! So yummy!

Very tasty and healthy salad, only that I was missing a bit of sauce, it seemed a bit dry. But is definitely to try 👌

Hey! Could you make this with fresh beetroot? Roast it in the same way? :)
Thanks!

PUL Team - June 12, 2023, 3:36 a.m.

Hey Ada, you can definitely use fresh beetroot in this recipe, it'll just take longer to cook. We'd recommend roasting it on its own (coated in some oil and a bit of salt) for around 20 minutes before adding the cooked chickpeas to cook for an additional 20 minutes. You'll know the beet is cooked once it's tender and slightly caramelized 🙂 Enjoy!