Dice beetroot finely
Similarly small cubes soften more evenly. Large pieces take considerably longer.
European Recipe
Chicken and beetroot with buckwheat
Beetroot softens in the pan juices. Browned chicken returns to finish cooking fully while buckwheat cooks alongside.
Total time
55 min
Calories
525 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
A pan dish with earthy beetroot
Small beetroot cubes need time to soften. Buckwheat cooks separately. Check meat with a thermometer because vegetable juice can stain its surface red.
Dinner
Meat
Autumn Recipes
Vegetables
Recipe
Chicken and beetroot with buckwheat
Chicken cubes and tender beetroot with parsley, served with whole buckwheat groats.
Ingredients
2 servings
Method
-
1
Cook the buckwheat
Rinse buckwheat in a sieve. Bring to the boil with 250 ml water and 1 g salt, then gently cook covered for about 15 to 20 minutes following the packet. Rest off the heat for about 5 minutes. Adjust water and cooking time if needed.
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2
Brown the chicken
Meanwhile dice beetroot into about 1 cm cubes and chop onion. Cut meat into pieces about 2 cm across using a separate board and knife. Heat oil in a wide pan and fry meat, turning, for about 5 minutes. Put on a clean plate; it is not fully cooked yet.
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3
Soften the beetroot
Soften onion in the same pan for about 2 minutes. Add beetroot, remaining 250 ml water, remaining 2 g salt and pepper. Cover and gently cook for about 20 to 25 minutes until cubes are tender. Add a little water and cook longer if needed.
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4
Finish cooking fully
Return meat with its juices and heat fully for about 5 to 8 minutes. Reach at least 70 °C for 2 minutes in the centre of the thickest pieces; check with a thermometer and extend if needed. Gently stir in lemon juice and chopped parsley. Serve on two plates with all the buckwheat.
Kitchen know-how
Tips for Chicken and beetroot with buckwheat
Use a thermometer rather than colour
Beetroot juice can stain cooked chicken red outside. Check the core temperature and do not judge by colour alone.
Variations
How to adapt this recipe
Replace chicken with the same edible raw weight of turkey breast. Still cook fully and check core temperature; nutrition changes.
Replace buckwheat with the same dry weight of brown rice. Adjust water and cooking time following the packet; nutrition changes.
Nutrition per serving
525kcal
51.9 gCarbohydrates
46.9 gProtein
12.4 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Chicken and beetroot with buckwheat
The basic recipe is calculated for raw peeled beetroot. Precooked beetroot needs less water and less cooking time; adjust quantities and method accordingly.
No. It finishes cooking fully in the pan juices once the beetroot is tender. The first browning stage alone is not enough.
No. The recipe uses hulled whole groats. Flour would thicken the juices and cannot replace the counted grain side without changes.
Beetroot juice stains the surface. The checked core temperature of the thickest meat pieces matters, rather than outside colour.
Keep cooking