Warm winter salad with root veggies and buckwheat, dressed with greek yogurt

Savor the delightful flavors of this cozy winter salad featuring roasted root vegetables, nutty buckwheat, and a creamy Greek yogurt dressing.

Ingredients:

• 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)

Instructions:

1. Heat 2/4 cups of water in a pot with a pinch of salt until it starts boiling. Put in buckwheat and let it cook over medium-high heat until the liquid reduces. This should take around 6 minutes.
2. Arrange carrots and celery root in a steaming basket and steam them for approximately 10-15 minutes, or until they are soft.
3. After the buckwheat is done cooking, transfer it to a bowl. Incorporate the carrots, celery, and beets (as well as radishes and leeks if desired).
4. Combine minced garlic with yogurt and freshly squeezed lemon juice. Season with salt.
5. Sprinkle chopped parsley over the salad, add a dollop of yogurt, and gently combine.

Summary:

• Calories: 315 kcal
• Fat: 4 g
• Protein: 12 g
• Carbs: 64 g
• Potassium: 1012 mg
• Magnesium: 163 mg