You are here

Raw Fennel, Beetroot, and Carrot Salad With Buckwheat

Raw Fennel, Beetroot, and Carrot Salad With Buckwheat


  • 3 ounces buckwheat
  • 2 lemons, juiced
  • 1 clove garlic, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons sumac
  • 2 beetroots (You can also use carrots or baby fennel bulbs), thinly sliced, fronds reserved
  • 1 cup each coarsely torn flat-leaf parsley
  • Mint
  • Coriander
  • 3 spring onions, thinly sliced
  • 2 ounces roasted or tamari almonds, coarsely chopped

For the Tahini feta:

  • 3 1/2 ounces feta
  • 1/3 cup olive oil
  • 1 cup tahini (hulled or unhulled)
  • 1/4 cup warm filtered water
  • 2 lemons, juiced
  • 1 clove garlic, finely chopped


  1. To sprout the buckwheat, rinse in a seive under cold running water, soak in a bowl of filtered water for 2 hours, transfer to a fine sieve, rinse well with filtered water until there is no sliminess, then place over a bowl.
  2. Spread buckwheat up the sides of the sieve, cover with plastic wrap and stand at room temperature until sprouted (1-2 days, rinsing twice a day with buckwheat spread up sides of sieve each time). You can also use cooked buckwheat that has cooled.
  3. To make the tahini feta, process all the ingredients in a food processor until smooth, season to taste, and refrigerate until required (this can be made several days ahead).
  4. Combine lemon juice and garlic in a bowl and let it stand for a few minutes until garlic softens. Whisk in oil and sumac and season to taste. Combine the sprouted buckwheat in a large bowl with beetroot, carrot, fennel, reserved fronds, herbs, spring onion, and almonds. Drizzle with dressing and toss to combine.
  5. To serve, spread some tahini feta on a platter, pile salad on top and drizzle with extra dressing.


  • Recipe provided by Carly Oates, founder of The Beauty Chef

Nutrition Information

Per serving: 208 kcal cal., 15 g fat (2.5 g sat. fat), 19 g carb., 3 g fiber, 1 g sugar, 3 g pro.. Percent Daily Values are based on a 2,000 calorie diet


Add a comment