Beet, Blackberry Buckwheat Salad

Make the salad: Preheat the oven to 400°F. Rinse any dirt or debris off the beets and trim the tops and bottoms. Place the beets on a sheet of foil, drizzle with a little olive oil, and sprinkle with half of the salt and the pepper. Wrap them inside the foil and place directly on the oven rack to roast until fork tender, approximately 45 minutes.

Place the hazelnuts on a baking sheet or small baking pan and pop in the oven with the beets for 5 minutes, until they are lightly roasted and fragrant. Remove the baking sheet from the oven and allow the nuts to sit until they are cool enough to roughly chop. Don’t worry about removing their skins; I like the added color they provide.

Remove the beets from the oven and set aside until they are cool enough to handle. Remove the skins of the beets and cut into 1-inch pieces. Transfer the cut beets to a large bowl.

Fill a small saucepan with 1 cup of water, the buckwheat, and the remaining ½ tsp salt. Place the pot over high heat and bring to a boil. Reduce the heat to a simmer, put the lid on, and allow the buckwheat to cook for about 10 minutes. Turn off the heat. Lift the lid, place a clean, folded tea towel across the top of the pot, and replace the lid. Allow the buckwheat to steam for about 5 minutes more. Remove the lid and fluff the buckwheat with a fork.

Set the pot aside. Once buckwheat has cooled, add it to the beets.

Add the chopped nuts, blackberries, and torn mint to the bowl. Season with salt and pepper to taste and using a large spoon, toss to combine.

Make the dressing: In a small bowl, whisk together the vinegar, brown sugar, and salt. Slowly add the olive oil while continuing to whisk until well combined. Dress the salad and toss it all again.

Use a spoon to spread the labneh or Greek yogurt across the bottom of a large serving platter. Top with the salad and sprinkle with lemon zest to serve.