Roasted Buckwheat, Pepper & Beetroot Salad with Bloody Mary Vinaigrette

Serves: 4

Chef Top Tip

"Salads are enjoyed throughout the year, this one is a winter favourite of mine.  The earthy flavours work extremely well together. If buckwheat is not available, bulgur wheat will work equally well."


  • 275g buckwheat
  • 425ml vegetable bouillon
  • 4 small red onions, peeled and cut into wedges
  • 1 red pepper, deseeded and quartered
  • 1 yellow pepper, deseeded and quartered
  • 4 small cooked beetroots, cut into wedges
  • 2 tb olive oil
  • 250g cooked chickpeas

For the vinaigrette:

  • 75ml tomato juice
  • ½ tsp celery salt
  • Dash of tabasco
  • 75 ml olive oil
  • 1 tb vodka (optional)
  • 2 tb freshly chopped tarragon


  1. Heat a dry frying pan on a high heat, add the buckwheat and lightly toast in the pan, tossing constantly so the grains don’t burn.
  2. Pour over the hot bouillon, bringing to the boil, cover and simmer for 15 minutes. Remove from the heat and leave to stand for a further 5 minutes.
  3. Preheat the oven to 175c
  4. In a bowl toss the peppers and onions with the olive oil, place in a roasting tin, cover with foil and place in the oven for 20-25 minutes.
  5. When cooked, remove peppers to a bowl, cover with cling film tightly and leave to steam for 5 minutes, before removing the skin from the peppers.
  6. Combine all the ingredients for the vinaigrette in a bowl, season to taste.
  7. Place the peeled peppers, cooked buckwheat, chickpeas, onions and beetroot in a bowl; pour over the dressing, tossing well and seasoning to taste.
  8. Leave to chill before serving.

All products marked in bold are available to purchase through Vegetarian Express.