Beetroot, Buckwheat 'Kasha' & Blueberries

Beetroot, Blueberries & Buckwheat 'Kasha'
 Light & refreshing with a great bursts of flavour

Buckwheat's one of those staple foods that let's you sit back and eat in a mindful manner, soft, nutty with a light bite, satisfying and nourishing full of good stuff.
Beetroot's a longtime favourite of mine I remember my mother growing it, the sweet earthy smell in the kitchen on it's long slow boil, then peeling off the soften skin in bowl of water, a little warmth left in the beetroot to infuse the vinegar.
The blueberries add a bit of bounce and sweetness, good for you too and work well   with the beetroot, buckwheat and acidic back notes.

For the Beetroot & Blueberry part.
250gm Cooked beetroot, diced 1/2 cm
150gm Blueberries
1 Dessert spoon of Honey or sugar
1 Dessert spoon of Cider Vinegar
Pinch of Sea Salt
Cracked Black Peppercorns
1 Dessert spoon of Vegetable /Rapeseed Oil.
Put the honey and vinegar into a pan on a low heat add 100gm of the blueberries and let them soften out a little to release some juices about 2 minutes add the diced beetroot seasonings and oil raise the heat a little to get the beetroot warmed  you'll get a little more liquid released from the berries so push the beetroot and blueberries to the edges of the pan and let the juices evaporate off and concentrate the flavours. That done add the rest of the blueberries just before serving stir them in, these will give a nice fresh berry pop in the salad.

For the Buckwheat, choose the roasted 'Kasha' type in the shops, Rinse 75gm of it in cold water, strain off the buckwheat put it in a wide bottom pot add 150ml boiling water bring to the boil reduce the heat to low, cover with a lid and cook for 4 minutes, remove from the heat take lid off to release the steam add a pinch of salt and a dessert spoon of oil stir and put the lid back on.

Serves 4 as a snack lunch, try it with Greek Yoghurt, Feta cheese or Irish Goat's Cheese also Great along with some smoked or roasted meats.

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