Buckwheat and beetroot risotto

Gluten free vegetarian meal prep recipe loaded with performance enhancing beetroot. Loads of herbs to help lower inflammation from training


PREP TIME - 10 mins

COOK - 30 mins



  • 2 tbsp. olive oil

  • 2 small onions, chopped

  • 2 sprigs thyme, leaves only

  • 2 garlic cloves, crushed

  • 1.1 lbs (500g) beetroot, cooked

  • 2 sprigs thyme

  • 10.5 oz. (300g) buckwheat

  • 5 cups (11/4L) vegetable stock

  • 1 oz. (30g) pine nuts, roasted

  • 5 oz. (150g) goats cheese, crumbled

  • 4 handfuls rocket, to serve


  • Heat the oil in a pan on high heat. Add the onion and thyme and cook for 3 minutes. Add in the garlic and cook for another minute.

  • Next add in the buckwheat and cook for 3 minutes stirring until the grains are translucent, then add in a little bit of the vegetable stock and stir until it is absorbed.

  • Keep adding the stock until the buckwheat is cooked, it will take about 25 mins. Add the beetroot for the last 10 minutes of cooking.

  • In the meantime, roast the pine nuts in a dry pan for 3 minutes on medium heat until golden brown.

  • Crumble the goat's cheese and stir in half the risotto at the end of cooking. Divide the rocket over the plates alongside the risotto.

  • To serve sprinkle with the rest of the goat's cheese, pine nuts and season with salt and pepper.

4 Serving

Per serving - 550 KCAL

21g PRO


24g FAT