Go Back
Buckwheat Salad With Beets & Apples Recipe
Ben Carraoli

Buckwheat Salad With Beets & Apples Recipe

I’ll be honest — the first time I made this Buckwheat Salad With Beets & Apples, I wasn’t sure what to expect. The combination sounded a little unusual, but once I tasted it, I completely fell in love. The earthy beets, crisp apples, and nutty buckwheat create such a beautiful balance of flavors.
Print Recipe Pin Recipe
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup buckwheat groats – This is the hearty base of the salad. Rinse it well before cooking to remove any bitterness and keep the texture light and fluffy.
  • 2 cups water or vegetable broth – Broth adds extra flavor but water works perfectly if you prefer a lighter taste.
  • 2 medium beets peeled and diced – Roasting them enhances their natural sweetness and gives the salad its beautiful deep red color.
  • 1 apple Granny Smith or Honeycrisp, diced – Choose a firm, crisp apple for the best texture and a slight sweet-tart contrast.
  • ½ cup walnuts toasted and chopped – Toasting makes them crunchier and boosts their nutty flavor. Don’t skip this step.
  • ¼ cup dried cranberries – They add a sweet and tangy pop that balances the earthiness of the beets.
  • ¼ cup fresh parsley chopped – Fresh herbs brighten the entire dish and add freshness.
  • 3 tablespoons extra virgin olive oil – Use good quality olive oil for the best flavor.
  • 2 tablespoons apple cider vinegar – Adds acidity that balances the sweetness of the beets and apples.
  • 1 tablespoon maple syrup or honey – Just a touch to soften the sharpness of the vinegar.
  • 1 teaspoon Dijon mustard – Helps emulsify the dressing and adds a subtle depth of flavor.
  • Salt and pepper to taste – Essential for enhancing all the flavors.

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the diced beets on a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25–30 minutes until tender and slightly caramelized.
  2. Rinse the buckwheat under cold water first. Bring water or broth to a boil, add buckwheat, then reduce heat and simmer for 10–15 minutes until tender but not mushy. Let it sit covered for a few minutes before fluffing.
  3. Dice the apple into small cubes just before assembling to keep it fresh. Toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant, then let them cool.
  4. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper. Mix until smooth and slightly thickened.
  5. In a large bowl, combine cooked buckwheat, roasted beets, diced apples, toasted walnuts, and dried cranberries. Pour the dressing over the mixture and gently toss until everything is evenly coated. Finish with fresh parsley.
  6. Allow the salad to rest for 10–15 minutes so the flavors blend together. It can be served at room temperature or lightly chilled.

Notes

  • I always toast the walnuts because it really deepens the flavor.
  • I let the buckwheat cool slightly before mixing to prevent wilting the apples.
  • I sometimes add half the dressing while the buckwheat is warm so it absorbs more flavor.
  • I cut the beets evenly to ensure they roast at the same speed.
  • I taste and adjust salt at the end — it really makes a difference.