Carrots and Beets with Crispy Buckwheat and Yogurt
The roasted buckwheat adds a surprising texture to this dish. If you don't have buckwheat on hand, feel free to substitute any boiled grain or a handful of chopped nuts instead.
Ingredients
2 lbs beets, washed
2 lbs carrots, cut into large pieces or left whole
1 cup cooked buckwheat
1/2 cup full fat plain yogurt
5 sprigs dill or parsley, roughly chopped
1 lemon, zest and juice
Method
- Heat oven to 400F
- Place the beets in a baking dish with a 1/4 cup of water, cover tightly, and steam roast until tender, about 35 minutes
- When beets are tender, remove from the oven and peel then cut into large pieces
- Meanwhile, toss the carrots in a glug of olive oil with a hefty pinch of salt and black pepper then roast until tender and caramelized, about 30 minutes depending on size
- Toss the buckwheat in a big glug of olive oil and a pinch of salt and roast until crispy, about 15 minutes
- While everything is cooking combine the remaining ingredients to make the yogurt dressing
- When roots are cooked, spoon the yogurt dressing on a serving platter, top with the roots and then scatter the buckwheat all over and serve
