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Disco salad with buckwheat, tarragon and apples

Disco_salad_with autumn_ingredients

My husband bought some crazy salad cutlery to me a month ago. True disco cutlery in orange and glitter! Of course I had to think of something disco-like to go with it … It became a wonderful disco salad with buckwheat, tarragon and apples. Or just simply put a salad with some of the best ingredients from early autumn!

Usually, I make raw porridge with my whole buckwheat but this time I wanted to try to use it as a replacement for rice or pasta for my salad and it turned out well worth trying again!
It has a nutty taste and with a chewiness I like. A great alternative for dinner and with the soaking process, the cooking itself takes even less time than boiling rice or even pasta!

The buckwheat however needs some flavor boost and some salt and vinegar turned out to work very well with it. I also sure that the mustard dressing that I prepared for my quinoa salad the other day (see recipe link) would suit or why not  just fresh, roughly chopped herbs like basil or leaf parsley. For todays salad I made a really fresh sauce of onion, apple and fresh tarragon.
And the tarragon in return, is a nice tastebud to the beetroot, today in a fancy striped version of chioggia beets. When the salad requires a disco theme, you just gotta go for it!

The chioggia beets I have pickled in sweet and sour combined with whole dill seeds giving it a flair of Sweden.
If you can’t manage to get the chioggia beets, it’s propbably works just as good with “normal” beetroot. If you don’t finish everything at once, they are perfect to keep in the refrigerator a few days.The taste from the dille will just turn even more intense and yummy!
The autumn raspberries and brambles works as sour discoballs in the salad. They are an important accent to the other ingredients so don’t leave them out!

So. Prepare the disco light and turn up the volume for Earth, Wind and Fire. Ready, set –  DISCO!

Disco_salad_with autumn_ingredients_3

Disco salad with buckwheat, estragon and apples

Ingredients

Fried buckwheat

2 dl / 180 grams whole buckwheat (soaked)
Some olive oil to fry in
Salt and pepper
1 teaspoon of tamari
1 tablespoon of white appelcider vinegar
Salt and pepper

Chioggia beets in sweet and sour pickle

2 dl of water
1 dl appelcider vinegar
60 grams of agave
1/2 teaspoon salt
1 bay leaf
1/2 tablespoon whole dill seeds, dry
———–
5 chioggia beet

Sauce with tarragon and apple

about 2 pieces / 250 grams of fresh apples
about 2 pcs / 250 grams of yellow or white onions
Some neutral oil to fry in
2 tablespoons of water plus 2 tablespoons of plant based cream
Salt and grounded white pepper
A handful of fresh tarragon leaves, roughly chopped

For serving
1 dl raspberries
1 dl brambles
1 sliced ​​apple
Roasted seeds (for example, sunflower- and pumpkin seeds)
boiled green peas or beans

How do I do it?
Fried whole buckwheat
1. Preparation; Rinse the whole buckwheat in hot water and then soak it in cold water for a minimum of one hour up to 24 hours in the refrigerator.
2. When you have the sauce (see recipe below) ready, quickly prepare the buckwheat.
Add the soaked buckwheat to a wired sieve and rinse it carefully. Let it drain thoroughly.
3. Pour some olive oil to a frying pan and add the buckwheat. Bake until it starts to crack, it takes about five minutes. Add soy, vinegar, fling salt and pepper on top and stir.

Chioggia beets in sweet and sour pickle
1. Peel the beet roots and slice them as thinly as you can, preferably on mandolin or in a household mixer with cutting function. Place the slices in a bowl.
2. Add all ingredients for the sweet and sour pickle in a small pan and let it come to a boil. Boil for about five minutes and then add the pickle to the cut beets.
3. Let it marinate until it’s time for dinner. The longer you let it marinade, the more taste!

Sauce with tarragon and apple
1. Peel and slice the onion. Bake it soft in a frying pan with some oil oil for about 10 minutes on low heat until it becomes transparent. Meanwhile peel the apples and cut them into slices.
2. Add the apples to the pan and fry another 10 minutes.
3. Add 2 tablespoons of water plus 2 tablespoons of plant-based cream and let it simmer for a few minutes. Season with salt and pepper. Add tarragon.
4. If you prefer a smooth sauce, add everything to a high mixing bowl and mix until you have a even sauce. Again, check the seasoning with salt, pepper and maybe some more tarragon.
Prepare the topping: dry roast some seeds, slice an apple and lightly boil some green peas or beans.
Serve the salad in a large bowl with some apple sauce on top. Serve the  rest of the sauce “on the side” so everyone can take as they like.
Sprinkle the seeds, berries and sliced ​​apple on top. Enjoy!

This recipe is free from gluten and lactose.

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