Ingredients

• 3 tablespoons olive oil
• 2 tablespoons buckwheat groats
• 1 pound red and golden beets, peeled and cut into 1/4" dice, roasted
• 1 finely chopped shallot
• 2 tablespoons chopped fresh mint
• 2 tablespoons Sherry vinegar
• Reserved buckwheat and oil
• Salt and pepper
• 1/2 cup sour cream
• Fresh lemon juice

Instructions

1. Cook 3 tablespoons olive oil and 2 tablespoons buckwheat groats (coarsely chopped hazelnuts would also be A+) in a small skillet over medium heat, stirring, until golden brown, about 4 minutes; set aside. Peel and cut 1 pound red and golden beets, roasted, into 1/4" dice. Toss in a medium bowl with 1 finely chopped shallot, 2 tablespoons chopped fresh mint, 2 tablespoons Sherry vinegar, and reserved buckwheat and oil; season with salt and pepper. Thin 1/2 cup sour cream with fresh lemon juice. Serve beet mixture over sour cream topped with lemon zest.