Beet, Blackberry & Buckwheat Salad

Vancouver cookbook author Rosie Daykin doesn’t grow blackberries; she gathers them. Just as she likes to travel with clippers in the glove box for spontaneous roadside floral heists, she finds it a good idea to bring along a little pail when she’s walking the dog during berry season. You never know when you might come across a random blackberry bush and find the beginnings of an excellent salad. 4 Servings

Ingredients Salad

1 large beet (or 2 medium beets),

washed and trimmed

1 tbsp olive oil, for drizzling (approx)

1 tsp salt, divided

½ tsp freshly ground black pepper, divided 1 handful unroasted hazelnuts

½ cup buckwheat

1 cup blackberries

1 large handful mint leaves, torn

1 cup labneh or plain Greek yogurt

lemon zest, to serve

Dressing

1 tbsp red wine vinegar

1 tsp packed dark brown sugar ½ tsp salt

3 tbsp olive oil

Method

1. Salad: Preheat oven to 400°F. Place beet on a sheet of foil and toss with oil; sprinkle with half of the salt and half of the pepper. Wrap and roast directly on the rack until fork tender, 45 minutes.

2. While beet is roasting, roast hazelnuts on small baking pan until golden and fragrant, 5 minutes. Let cool, then roughly chop without worrying about removing the skins.

3. Remove beet, carefully open foil and let cool. Remove skin, then cut beet into 1-in (2.5-cm) pieces. Transfer to large bowl.

4. In small saucepan, combine 1 cup water, buckwheat and the remaining ½ tsp salt; bring to boil. Reduce heat to low; cover and simmer for 10 minutes. Remove from heat. Cover with a clean folded tea towel and return the lid, allowing the buckwheat to steam for 5 minutes. Fluff with fork and let cool.

5. Add buckwheat, hazelnuts, blackberries and mint to beets. Season with more salt, if desired, and the remaining 1/4 tsp pepper. Toss to combine using large spoon.

6. Dressing: In bowl, whisk together vinegar, sugar and salt. Whisk in oil in thin, steady stream until combined. Drizzle over salad, tossing to combine.

7. Using spoon, spread labneh across large serving platter. Top with salad and sprinkle over lemon zest to serve.