Photo by Danny Kim.
Serve this beet relish, tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.
Ingredients
4 servings
3 tablespoons olive oil
2 tablespoons buckwheat groats
1 pound red and golden beets, peeled and cut into 1/4" dice, roasted
1 finely chopped shallot
2 tablespoons chopped fresh mint
2 tablespoons Sherry vinegar
Reserved buckwheat and oil
Salt and pepper
1/2 cup sour cream
Fresh lemon juice
Cook 3 tablespoons olive oil and 2 tablespoons buckwheat groats (coarsely chopped hazelnuts would also be A+) in a small skillet over medium heat, stirring, until golden brown, about 4 minutes; set aside. Peel and cut 1 pound red and golden beets, roasted, into 1/4" dice. Toss in a medium bowl with 1 finely chopped shallot, 2 tablespoons chopped fresh mint, 2 tablespoons Sherry vinegar, and reserved buckwheat and oil; season with salt and pepper. Thin 1/2 cup sour cream with fresh lemon juice. Serve beet mixture over sour cream topped with lemon zest.
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