Beetroot is one of my favourite vegetables. You can roast it, bake it, pickle it; so versatile. It goes well with savoury dishes or can be a base for a delicious dessert. I love the sweetness of these red roots combining with the maple syrup and cinnamon and the nuttiness of the buckwheat. Why don’t you give it a go?
1/2 cup buckwheat
1 cup of water
2 tsp maple syrup
1/2 tsp cinnamon
1 medium size beetroot, peeled and grated
1/2 cup coconut milk
pinch of salt
1. Wash the buckwheat thoroughly.
2. In a medium-size saucepan, boil the water then add the buckwheat, grater beetroot, maple syrup, cinnamon and salt. Cook on medium heat for 15 minutes.
3. Once the buckwheat cooked, add the coconut milk and simmer for 2 more minutes.