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Buckwheat Salad With Beets & Apples Recipe
Ash Tyrrell

Buckwheat Salad With Beets & Apples Recipe

I couldn’t wait to share this beautiful Buckwheat Salad with Beets & Apples recipe after making it myself — it instantly became a favorite in my kitchen! The first time I tasted it, I was blown away by how the earthy beets, crisp apples, and nutty buckwheat danced together with the tangy dressing.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup buckwheat groats toasted — forms a nutty, satisfying base.
  • 2 cups water or vegetable broth — broth adds extra flavor while cooking.
  • 2 medium beets peeled and diced — roasting enhances their natural sweetness.
  • 1 apple Granny Smith or Honeycrisp, diced — adds crisp texture and fresh sweetness.
  • ½ cup walnuts toasted and chopped — provides crunch and healthy richness.
  • ¼ cup dried cranberries — adds a sweet and slightly tart contrast.
  • ¼ cup fresh parsley chopped — brings freshness and color.
  • 3 tablespoons extra virgin olive oil — creates a smooth base.
  • 2 tablespoons apple cider vinegar — adds brightness and balance.
  • 1 tablespoon maple syrup or honey — gently sweetens the dressing.
  • 1 teaspoon Dijon mustard — gives subtle depth and flavor.
  • Salt and pepper to taste — enhances all ingredients.

Method
 

  1. Preheat your oven and prepare the diced beets with a little oil, salt, and pepper. Spread them evenly on a baking sheet and roast until tender and slightly caramelized. Let them cool before adding to the salad. This step brings out their natural sweetness.
  2. Rinse the buckwheat under cold water. Bring water or broth to a boil, add the groats, and simmer until tender. Once cooked, let it rest covered before fluffing and cooling. Proper cooking ensures a light texture.
  3. While everything cooks, dice the apple into small pieces. Toast the walnuts in a dry pan until fragrant, then chop them. These steps add crunch and freshness to the salad.
  4. Whisk together olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper. Mix until smooth and well combined. The dressing should taste balanced — slightly sweet, tangy, and savory.
  5. Combine cooled buckwheat, roasted beets, apple, walnuts, cranberries, and parsley in a large bowl. Pour the dressing over the top and toss gently. Let it sit for a few minutes before serving so flavors blend beautifully.

Notes

  • I like to toss the warm buckwheat with half the dressing first so it absorbs more flavor.
  • I always toast the walnuts — it makes a big difference in taste.
  • Letting the salad rest for 10–15 minutes improves the overall flavor.
  • Using crisp apples keeps the texture fresh and prevents sogginess.
  • I sometimes add extra parsley at the end for brightness.