Taken from my current favourite healthy food site, Scandi Foodie (whose photos are far superior to mine) this salad is a great addition to a meal, providing crunchiness, vibrant colour and a unique flavour.
~ 3/4 cup buckwheat (I used a variety that was already toasted and I re-toasted it in a pan for a few minutes)
~ 1 tsp caraway seeds (I didn’t have any of these on hand so just used fennel seeds, which were a bit too strong but still nice)
Toast buckwheat and caraway seeds in a pan for a few minutes until you can smell the caraway
~ 1 med-large beetroot, grated
~ juice of half a lemon
~ drizzle of olive oil
~ salt and pepper