Gluten-Free Beet & Buckwheat Parfaits Gluten-Free Beet & Buckwheat Parfaits

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Genevieve Lapointe

  • Total time 1 hour
  • Portion size 4 servings


Buckwheat Chips:


Cook beets and celery root in steamer basket until tender, about 30 minutes. Transfer beets to blender or food processor; purée with half of the milk, and butter, until smooth. Add cumin and turmeric; mix well. Scrape into bowl and set aside. Transfer celery root to blender; purée with remaining milk; add cheese; mix well. Scrape into separate bowl and set aside.

Buckwheat Chips

In bowl, stir together buckwheat flour and 1⁄2 cup water. Heat oil in large skillet set over medium heat; fry tablespoonfuls of batter, turning once, until browned and crispy, about 3 minutes.

Divide beet purée among parfait glasses. Top with celery root purée. Garnish with pistachios, microgreens and buckwheat chips.

Nutritional facts PER SERVING: about

  • Calories 370
  • Total fat 20 g
  • Saturated fat 8 g
  • Cholesterol 35 mg
  • Sodium 410 mg
  • Total carbohydrate 35 g
  • Fibre 7 g
  • Sugars 2 g
  • Protein 13 g
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Lunch & Dinner

Gluten-Free Beet & Buckwheat Parfaits