Go Back
+ servings
chestnut and celeriac buckwheat salad by Cook Veggielicious

Celeriac and chestnut buckwheat salad

A wholesome, hearty buckwheat salad made with celeriac and chestnuts. A great healthy winter vegan dinner, side salad or packed lunch.
Course Main Course, Salad
Cuisine British
Keyword buckwheat salad
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people
Calories 788kcal
Author Cook Veggielicious


  • 1 celeriac peeled, chopped and roasted with thyme and olive oil
  • 2 tablespoons olive oil
  • 2 sprigs fresh thyme leaves picked and roughly chopped, or 1 teaspoon dried thyme
  • 150 g buckwheat
  • 350 ml water
  • 180 g vacuum packed chestnuts
  • 1 tablespoon olive oil
  • 1 onion sliced
  • 1 clove garlic crushed
  • 1 tablespoon 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.


Calories: 788kcal | Carbohydrates: 131g | Protein: 17g | Fat: 26g | Saturated Fat: 4g | Sodium: 341mg | Potassium: 1857mg | Fiber: 14g | Sugar: 9g | Vitamin A: 72IU | Vitamin C: 68mg | Calcium: 197mg | Iron: 5mg