Serves: 4
Preparation time: 15 minutes

Two-Michelin-starred chef Thierry Marx shows you how to wow the vegetarians in your life with this scrummy grains-based citrus beet and sprouted buckwheat salad recipe.


For the salad

  • 14 oz (400g) assorted coloured beets
  • (Chioggia, yellow, white, etc)
  • 2 pink grapefruits
  • 1 2/3 cups (7 oz/200g) sprouted buckwheat

For the vinaigrette

  • 1 salt-preserved lemon
  • 1 orange
  • 4 tbsp chopped dill
  • ¼ cup (60ml) olive oil
  • Fine salt and freshly ground pepper


For the salad

1Peel the beets. Using the mandolin, slice them as finely as possible, transferring the slices to a bowl of cold water as you work. Peel the grapefruit, taking care to remove all the white pith. Cut out the segments from between the membranes. Carefully dry the beet slices.

2In a salad bowl, combine them with the sprouted buckwheat and the grapefruit segments.

For the vinaigrette

1Cut the preserved lemon in two lengthwise. Scoop out the flesh and the seeds. Finely chop the peel.

2Cut the orange in half. Squeeze one half. Scoop out the flesh of the other half and stir carefully into the salad.

3In a small mixing bowl, combine the orange juice, diced lemon peel, chopped dill, olive oil, a pinch of salt, and freshly ground pepper. Carefully toss the salad with the vinaigrette. Leave at room temperature for 30 minutes before serving.


  • This salad can be stored for 24 hours, chilled. The beets will make it progressively turn pink.
  • Sprouted buckwheat, once it is removed from the sprouting or jelly jar, can be kept in an airtight container in the refrigerator for up to three days. But do remember to rinse and dry it just before using.

This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!


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