Recipe for: Buckwheat Risotto with Roasted Beetroot, Creamy Curd and Buttermilk, and Caramelized Apples - photo 1
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Recipe for: Buckwheat Risotto with Roasted Beetroot, Creamy Curd and Buttermilk, and Caramelized Apples

Desserts Regional Cuisine of Poland 120 min Medium 9 wyświetleń ~37.65 PLN - (0)
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Description

An unusual winter dessert inspired by Polish flavors: green buckwheat? No — it’s a sweet-salty buckwheat dish made with roasted buckwheat combined with roasted beets, a velvety cream of cottage cheese and buttermilk, dried plum compote, and caramelized apples. The dish combines the rustic texture of buckwheat and beet with the delicacy of cottage cheese, the sweetness of plums, and the tartness of apples. Distinct notes of roasted buckwheat and cinnamon make the dessert warming and seasonal — perfect for winter gatherings and festive tables. Serve warm or at room temperature as a dessert after lunch or an elegant finish to dinner.

Ingredients Used

Ingredients (14)

Servings:
6
  • Roasted buckwheat groats 200 g
  • Semi-fat cottage cheese 250 g
  • Buttermilk 200 g
  • Dried plums 100 g
  • Sugar 80 g
  • Butter 50 g
  • Lemon juice 20 ml
  • Water 500 ml
  • Apple 1.7 szt. (~300 g)
  • Beets (raw) 600 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 2 g
  • ✨ Opcjonalne
  • Honey 50 ml
  • Walnuts 50 g
💰 Szacowany koszt dania: ~37.65 PLN (6.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beets

1

Preheat the oven to 200°C (top-bottom). Wash the beets with a brush under running water, trim the tails and the thin ends. Wrap each beet individually in aluminum foil (tightly, so the juices do not evaporate). Place on a baking sheet and bake for 50–60 minutes, until the moist skin easily gives way when pierced with a fork/knife (pierce the largest beet: it should be as soft as a well-baked potato). After baking, let cool for 15–20 minutes, unwrap the foil, grab the skin with your thumb and remove it; peel thinly with a knife, then cut into cubes of about 1 cm.

Ingredients: Beets (raw)
Use a large baking tray lined with parchment paper. Seal the foil tightly so the beets bake in their own juices. If you are baking smaller beets, the time may be reduced to 40 minutes. Do not peel hot beets without gloves—they can burn.

Buckwheat

2

Rinse the buckwheat in a sieve under cold water, shaking the sieve until the water runs clear. In a medium pot, bring 400 ml of water to a boil with 1 g of salt (a pinch). Add the buckwheat to the boiling water, stir with a spoon, cover with a lid, and reduce the heat to the minimum. Cook for 12–15 minutes until it absorbs the water. After cooking, remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Add 50 g of butter and gently mix to make the buckwheat shiny and not clumped together.

Ingredients: Roasted buckwheat groats, Water, Salt, Butter
Use a pot with a thick bottom (diameter 16–18 cm) with a tight-fitting lid. If the groats are more roasted or dry, they may need an additional 1–2 tablespoons of water. Do not stir the groats too often while cooking — it will break the grains.

Plum compote

3

Chop the dried plums into smaller pieces (about 1 cm). In a small saucepan, combine the chopped plums, 100 g of sugar, 100 ml of water, 10 ml of lemon juice, and 1 g of cinnamon. Bring to a gentle boil, reduce the heat, and cook for 8–10 minutes until the plums swell and a thick syrup forms. If the syrup is too thin, cook for an additional 1–2 minutes uncovered. Set aside to cool — you can slightly mash some of the plums with a fork to achieve a partially smooth consistency.

Ingredients: Dried plums, Sugar, Water, Lemon juice, Ground cinnamon
Use a small saucepan with a capacity of ~1 l, stirring every few minutes to prevent the plums from sticking. If you don't like whole pieces, blend them with an immersion blender after cooling.

Cottage cheese cream

4

In a blender, place the cottage cheese (250 g), buttermilk (200 ml), 20 g of sugar (subtract from the total of 80 g), and the remaining 1 g of cinnamon. Blend in pulses until the mixture is smooth and lump-free, it should have the consistency of creamy yogurt. Taste and sweeten with a tablespoon of honey if needed (optional). Transfer the cream to a bowl, cover, and refrigerate for at least 30 minutes to thicken and allow the flavors to meld.

Ingredients: Semi-fat cottage cheese, Buttermilk, Sugar, Ground cinnamon, Honey
If you don't have a blender, transfer the cottage cheese to a bowl and beat it with a hand mixer on low speed for 2–3 minutes, gradually adding the buttermilk. Do not beat for too long — the cream should be smooth, not frothy.

Caramelized apples

5

Peel the apples, remove the cores, and slice them into pieces about 5 mm thick. In a medium skillet (preferably non-stick), melt 20 g of butter, add 30 g of sugar, and heat over medium heat until the sugar begins to dissolve and takes on a light amber color (be careful—it can brown quickly). Quickly arrange the apple slices in a single layer and fry for 4–6 minutes on one side until they soften and are coated with a glossy glaze, then flip and fry for another 3–4 minutes. Finally, drizzle with 10 ml of lemon juice to balance the sweetness. Remove from the skillet and set aside to cool slightly.

Ingredients: Apple, Sugar, Butter, Lemon juice
Use a pan with a diameter of 24–26 cm; don't turn up the heat too high — the sugar burns quickly. If the caramel gets too dark, immediately remove the pan from the flame and add a bit of butter to stop it from burning.

Assembly and serving

6

In wide bowls, jars, or on plates, layer: 1) warm (slightly cooled) buckwheat (about 3–4 tablespoons per serving) mixed with chopped beets (about 2 tablespoons), 2) 2 tablespoons of cheese cream, 3) 1–2 tablespoons of plum compote with syrup, 4) on top, 2–3 slices of caramelized apples. Sprinkle everything with finely chopped walnuts (optional) and possibly drizzle lightly with a teaspoon of honey. Serve immediately — the contrast of warm buckwheat with the cool cream and warm apples is key to the flavor experience.

Ingredients: Roasted buckwheat groats, Beets (raw), Semi-fat cottage cheese, Dried plums, Apple, Walnuts, Honey
Use nice bowls or flat plates for an impressive presentation. If you are preparing the dessert in advance, keep the layers separate and assemble them 15–30 minutes before serving to maintain the texture of the caramel.

Organization and Storage

7

Store any leftover cream in a sealed container in the refrigerator for up to 48 hours. The caramelized apples are best consumed the same day (up to 24 hours in the refrigerator). The beetroot groats will maintain their texture for 2 days in the refrigerator — before serving, gently reheat in a pan or microwave to bring back the temperature. Store the plum compote in a jar for up to a week in the refrigerator.

Ingredients: Semi-fat cottage cheese, Apple, Roasted buckwheat groats, Dried plums
Store each component separately to maintain crispness and texture. Do not freeze the buttermilk cream (it will separate).

Fun Fact

💡

Buckwheat has been a staple in Polish cuisine for centuries; once regarded as the 'bread of the peasants', today it can surprise as a base for sweet and savory compositions in desserts.

Best for

Świąteczne spotkania zimowe Niedzielny obiad rodzinny Kameralne kolacje z przyjaciółmi

Tips

🍽️ Serving

Serve the dessert warm: heat the buckwheat with beets to a warm (not hot) temperature before serving. Add the cream straight from the fridge — the contrast of temperatures and textures (velvety cream vs. crunchy nuts and soft apples) enhances the flavor experience. For decoration, sprinkle with a bit of ground cinnamon or fresh mint.

🥡 Storage

Store components separately in airtight containers. Cream cheese can be kept for 48 hours in the fridge; buckwheat with beetroot for up to 48 hours; caramelized apples are best consumed the same day. Gently heat the buckwheat in a pan with a little butter.

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