Polish Summer Soba Salad From 'Salad Samurai'

Name: Polish Summer Soba Salad From 'Salad Samurai'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soba Salad; 1/2 pound uncooked beets, peeled and diced; 1 tablespoon plus 1 teaspoon olive oil, divided; 1/4 teaspoon celery seeds; Pinch of salt and a few twists of freshly ground black pepper; 6 ounces soba noodles; 2 scallions, green part only, thinly sliced; 1 English cucumber, peeled and sliced into thin half-moons; 1 cup cooked white beans; 3 tablespoons chopped roasted walnuts; 1/2 cup finely chopped fresh dill; 3 tablespoons rice vinegar; 4 teaspoons olive oil; 1 tablespoon organic granulated sugar; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon salt

Servings: persons

Soba Salad
1/2 pound uncooked beets, peeled and diced
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 teaspoon celery seeds
Pinch of salt and a few twists of freshly ground black pepper
6 ounces soba noodles
2 scallions, green part only, thinly sliced
1 English cucumber, peeled and sliced into thin half-moons
1 cup cooked white beans
3 tablespoons chopped roasted walnuts
1/2 cup finely chopped fresh dill
3 tablespoons rice vinegar
4 teaspoons olive oil
1 tablespoon organic granulated sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

1
Preheat the oven to 400u00b0F and line a baking sheet with parchment paper. Spread the diced beets on the parchment paper, drizzle with 1 tablespoon of oil, celery seeds, salt, and pepper and toss. Roast for 20 minutes, or until tender and easily pierced with a fork.
2
Prepare the soba noodles according to package directions, but slightly undercook them to al dente. Drain, rinse with plenty of cold water, and transfer to a mixing bowl.
3
In another mixing bowl, combine the scallions, cucumber, and white beans. Whisk the dressing ingredients together in a glass measuring cup or bowl, pour half over the bean and vegetable mixture, and toss. Add the remaining dressing to the soba noodles and toss.
4
Divide the soba noodles among serving bowls and twirl into a mound in the center of each bowl. Spoon the bean and vegetable mixture over the soba, garnish with roasted beets, and sprinkle with roasted walnuts.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Soba Salad, 1/2 pound uncooked beets, peeled and diced, 1 tablespoon plus 1 teaspoon olive oil, divided, 1/4 teaspoon celery seeds, and more.

Yes, Polish Summer Soba Salad From 'Salad Samurai' falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!