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Hearty Dinner: Buckwheat with Turkey & Veggies + Beet & Pickle Salad!


Today, we’re making a filling and delicious dinner using simple, wholesome ingredients: flavorful buckwheat with turkey and vegetables, plus a fresh beet salad with pickles. Easy, tasty, and perfect for a family meal!

Ingredients:

Buckwheat with Turkey and Vegetables:
• Buckwheat — 400 g (about 2 cups)
• Water — 800 ml (about 3 ½ cups)
• Salt — ½ tsp
• Vegetable oil — 2 tbsp
• Turkey breast — 500 g (about 1 lb)
• Onion — 200 g (about 1 large)
• Carrot — 200 g (about 2 medium)
• Bell pepper — 200 g (about 1 large)
• Garlic — 15 g (about 3 cloves)
• Sweet paprika — 1 tsp
• Turmeric — ½ tsp
• Ground coriander — ¼ tsp
• Black pepper — ¼ tsp
• Fresh dill — 15 g (a small bunch)

Beet & Pickle Salad:
• Roasted beetroot — 300 g (about 2 medium beets)
• Pickles — 300 g (about 2-3 medium pickles)
• Red onion — 100 g (about 1 small)
• Fresh dill — 15 g
• Olive oil — 2 tbsp
• Salt and black pepper — to taste

How to make it:
1. Rinse the buckwheat well, cook until tender, and season with salt at the end.
2. Cut the turkey into bite-sized pieces and fry until golden.
3. Add chopped onion, then carrot, then bell pepper — sauté each step for a few minutes.
4. Add minced garlic and spices, stir well.
5. Mix in the cooked buckwheat and chopped dill, stir again, cover, and let it rest for 1 hour.

For the salad:
1. Roast the beets in foil, let cool, peel, and dice.
2. Dice the pickles and red onion the same way.
3. Add chopped dill, olive oil, salt, and pepper. Mix everything well — and your salad is ready!

Try this recipe — it’s hearty, healthy, and super tasty!
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