We are glad to see you on makfa.ru! For a convenient and easy use of our website we apply cookies. If you want to get more information and read our Policy on cookies, please follow the link. By continuing to use our website, including the one-time scrolling, you agree with our use of cookies.

I agree

The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.

Chrome Safari Firefox Opera Explorer

Buckwheat Salad with Baked Beets, Feta Cheese and Grapefruit Dressing

Buckwheat Salad with Baked Beets, Feta Cheese and Grapefruit Dressing
2 servings

2 packets of Makfa buckwheat in packets

1 beet

50 g of feta cheese

20 g of shelled hazelnuts

20 g of arugula lettuce

1 stalk of green onion

3 tbsp of olive oil

1/2 of grapefruit

3 tbsp of balsamic vinegar



1 hour 5 minutes


Additional properties For kids


1. Pour water in a saucepan, add a little salt and bring to a boil. Shake the packets with buckwheat and gently lower them into the water. Reduce heat and cook the buckwheat for 7 minutes until ready. Let cool and remove the buckwheat from the packet.

2. Boil the beet for 1 - 1 1/2 hours or bake it for the same time in the oven at 180°С. Let cool, peel and cube the beet. Break the feta cheese into small pieces.

3. Roast the hazelnuts on a very hot dry pan for 5 minutes, then crush coarsely.

4. Place the buckwheat, the beets, the nuts, coarsely chopped green onions and arugula into a large bowl. Mix.

5. For the dressing, whisk the olive oil with juice of the half of grapefruit and the balsamic vinegar.

6. Add the dressing, salt, pepper and crumbs of feta cheese to the salad and serve.

Cuisine European cuisine
Dish type Soups and Salads