Buckwheat & Roasted Beet Salad Recipe
4 to 8 depending on size
Spring mix salad leaves
Romaine leaves, chopped
reserve 1/2 tablespoon
Red wine vinegar
Clean beet roots and quarter (or smaller if the beets are large); bake in 400 degree fahrenheit oven for 45 minutes or until fork tender.
Roughly chop beet tops and saute in 1/2 tablespoon olive oil until wilted and tender.
Combine 1 cup buckwheat groats with 2 cups of water in a pot; cover and bring to a boil. Reduce heat to medium-low, simmer until tender, about 10 minutes.
Toss salad all salad greens with sliced red pepper. Divide among 4 plates.
Divide beet tops among plates, top with 1/4 cup buckwheat and beet slices.
Drizzle with olive oil and red wine vinegar. Sprinkle with finely chopped oregano and feta. Enjoy!
Add in any other vegies you like!
The beets and beet tops can be served warm or cold over the salad.