Warm Winter Salad With Root Veggies And Buckwheat, Dressed With Greek Yogurt

• 1 medium carrot
• 1/4 cup beet root (roasted, chilled sliced)
• 1/3 cup celery root, cut in 1 inch cubes
• 1/8 cup parsley, minced
• 2 cloves of garlic, minced
• 1/4 cup greek not-fat yogurt
• 1 tablespoon lemon juice
• 1/4 cup buckwheat
• salt to taste
• 2 radishes (optional)
• a little bit of leek (optional)

1. Bring 2/4 cups of water to boil with a pinch of salt. Add buckwheat and cook on medium-high till the liquid evaporates. About 6 min.
2. Place carrots and celery root into the steaming basket and steam for about 10-15 min till tender.
3. Once the buckwheat is cooked, put it into the bowl. Add carrots and celery and beets (radishes, leeks if using).
4. Mix garlic with yogurt and lemon. Add salt.
5. Sprinkle parsley on top of the salad, add yogurt and mix.

carrot, beet root, celery root, parsley, garlic, yogurt, lemon juice, buckwheat, salt, radishes

Taken from food52.com/recipes/20465-warm-winter-salad-with-root-veggies-and-buckwheat-dressed-with-greek-yogurt (may not work)