For the salad:
1 cup buckwheat groats
1 bunch of golden beets plus green tops
1/4 cup dried cranberries plus more for garnish
Feta cheese for garnish (optional)
For the dressing:
2 tablespoons olive oil
2 tablespoons plus 1 teaspoon cranberry balsamic vinegar
Juice from 1/2 lemon
1 teaspoon dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon salt (or more to taste)
Pepper to taste
Cut beets at the stem and reserve greens. Rinse beets and place them in a large enough pot to fully submerge in water. Boil for about 35-40 minutes or until beets can be pierced easily with a knife. Remove beet greens from stems and rinse under cold water. Toss them in the salad spinner or pat dry. Thinly slice greens till you get 1 heaping cup. I added any leftover greens to my salad mix in the fridge.
In another pot, bring 2 cups water to a boil. Add buckwheat, cover, and reduce to a simmer for 10 minutes. There may still be water after 10 minutes of cooking. Pour buckwheat into a fine mesh sieve, rinse with cold water, and set aside.
To make the dressing, add all ingredients to a bowl and whisk to combine. Set aside until ready to prepare the salad.
Once the beets have been cooked and cooled, rub them with your thumbs to remove skins. Dice beets. From my bunch, I got 1 heaping cup. More or less won’t make a big difference.
Place buckwheat in a large bowl. Add cranberries, beet greens and dressing. Gently toss to combine. Top with diced beets, a small handful of cranberries, and feta if desired. Enjoy this salad on its own or serve as a side dish with roasted chicken and a nice glass of white wine.