Buckwheat Porridge with Beets

Buckwheat porridge with beets is rich in vitamins, minerals, proteins, which are necessary for the human health and does not contain the gluten. You can quickly and easily prepare it. The homeland of the buckwheat is considered India and Nepal, where it began to cultivate about 4000 years ago.


  • beet, (boiled, peeled & grated) 1 pcs.
  • buckwheat 1 cup
  • onion, finely chopped 1 pcs.
  • garlic, minced 3 cloves
  • lemon juice 1 tsp.
  • parsley, chopped 1 tbsp.
  • vegetable or extra virgin olive oil 2 tbsp.
  • salt, to taste


  1. Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt and add beet. Boil until beet is fork-tender about 45 minutes. Drain, let cool and rub off skins under cold water. Grate the beet or blend it.
  2. Thoroughly rinse the buckwheat. Drain. Optionally, then toast buckwheat in a skillet, stirring, for about 1-2 minutes to let the water evaporate and toast the buckwheat. Add buckwheat into a saucepan and cover with cold water. Bring it to a boil. Season with salt to taste and then cover with a lid. Cook about 15-20 minutes stirring occasionally.
  3. Fry chopped onion and minced garlic with vegetable oil about 2-3 minutes.
  4. Add into the saucepan with buckwheat grated beet, fried garlic and onion, lemon juice. Mix thoroughly. Optionally serve with a sprig of parsley or finely chopped parsley leaves. Served hot. Enjoy your meal!!!