Buckwheat Porridge with Beetroot
⏳ Time
45 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1 cup
- Beetroot - 1 piece
- Butter - 2.6 oz
- Meyer Lemon Juice - 1 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, toast it in a dry skillet, transfer it to an aluminum pot, and pour in 2.5 cups of boiling water.
Step 2
Cook over low heat until the buckwheat absorbs the water.
Step 3
Then transfer the pot to a preheated oven and cook for another 20 minutes.
Step 4
Peel, wash, and grate the beetroot on a coarse grater.
Step 5
In a deep skillet, melt the butter, add the beetroot, season with salt and pepper, drizzle with lemon juice, and simmer over low heat for 10 minutes.
Step 6
Season the cooked porridge with salt and pepper, add the sautéed beetroot, and mix thoroughly.
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