A wholesome, hearty buckwheat salad made with celeriac and chestnuts. A great healthy winter vegan dinner, side salad or packed lunch.
I really like celeriac in a salad. It’s surprisingly sweet and works really well with fruit. I first tried it this way in this celeriac salad with quinoa and raspberries over on my other blog, Sneaky Veg. I’ve also paired celeriac with chestnuts before in this celeriac salad with blueberries.
Similarly buckwheat, which has a distinct nutty taste, also works well in salads. I wanted to put the two ingredients – celeriac and buckwheat – together to create a winter salad that could be eaten warm or cold and chestnuts struck me as being the perfect addition.
Chestnuts are one of my favourite winter ingredients. If you agree then you have to try this vegan risotto with pumpkin, chestnuts and cranberries – it really is incredible. They’re a good vegan ingredient as well as they are not only low in fat and high in fibre, they also contain calcium, iron, zinc, all the B vitamins and vitamin E.*
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How to make celeriac and chestnut buckwheat salad
This is an easy recipe to make. Roasting the celeriac takes some time but apart from that it’s as simple as boiling the buckwheat, sautéing the onion and mixing it all together.
If your celeriac has come from an organic veg box or bag scheme, or perhaps from your own garden and allotment it’ll probably be covered in mud. I find it easiest to peel in the sink so I can rinse it in water as I go.
Celeriac and chestnut buckwheat salad
- 1 celeriac peeled, chopped and roasted with thyme and olive oil
- 2 tbsp olive oil
- 1 tsp dried thyme or 2-3 sprigs fresh thyme, leaves picked and roughly chopped
- 150 g buckwheat
- 350 ml water
- 180 g vacuum packed chestnuts
- 1 tbsp olive oil
- 1 onion sliced
- 1 clove garlic crushed
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Parsley chopped, to serve
- Preheat the oven to 200°C (fan)/220°C/gas mark 7.
Peel, wash and chop the celeriac into bite size pieces. Place in a roasting tin and drizzle with olive oil and dried or fresh thyme. Mix well.
- Roast for 40 minutes or until soft, stirring occasionally.
Meanwhile place the buckwheat in a medium saucepan with the water. Bring to the boil, reduce the heat and simmer for 8-10 minutes until all the water has been absorbed.
Slice the onion. Heat the olive oil in a frying pan and sauté the onion until soft. Add the garlic, cook for a minute and then add the balsamic vinegar.
Add the onion mixture and the cooked buckwheat to the roasted celeriac, season to taste and return to the oven for five minutes to warm through.
Serve with freshly chopped parsley.