Last night was a special treat for me, someone else cooked! I love making delicious, healthy foods but it is still a nice gesture when someone else offers to prepare a meal for you, you feel cared for, content, and most of all full! Part of last nights dinner consisted of Buckwheat and there was a ton left over in my fridge, so what's a girl to do besides device a delicious buckwheat salad to take to work for the rest of the week!

Using the buckwheat as a base, I decided to grill some sweet potatoes and beets, I love grilling vegetables, I like a little char and the sweet, earthiness that comes out when they are cooked over the high heat. These two work perfectly together and balance the slight nutty and saltiness of the buckwheat. Throw in some feta and some lemon juice and suddenly we are working with deliciousness.

Grilled Sweet Potato and Beet Buckwheat Salad

Serves 4

2-3 cups cooked buckwheat (see below)

1 Large Sweet Potato, Sliced

1 Large Beet, Sliced

2 cups Brussel Sprouts, Halved

1 Small Red Onion, Sliced

1 Handfull of Beet Greens

1 Handfull of Parsley

1/2 cup Feta Cheese

1/2 cup Toasted Walnuts

2 tbs Olive Oil

1 Lemon

Pink Himalayan Sea Salt to taste

Preheat the grill to medium-high. Slice the Sweet Potato and Beet, cut the brussel sprouts in half and toss all of the vegetables with olive oil and salt. place on grill and cook, flipping after 5 minutes. I like a nice little char but that is up to you.

Meanwhile, add the cooked buckwheat to a bowl. Chiffonade the beat greens and add to the bowl along with the feta and the sliced red onion. Add the brussel sprouts and cut the sweet potato and beet slices into quarters before adding to the bowl as well. Toss in the toasted walnuts.

In a small bowl add the chopped parsley, the juice of 1 lemon, 2 tbs of olive oil and salt to taste. Stir to blend and drizzle on the salad, stirring to combine all of the ingredients. Eat healthy and enjoy!

*To cook the buckwheat, place 2 cups in a pot with 4 cups of water or vegetable broth, cover and bring to a boil. Cook for 5 minutes before reducing heat to a simmer, cook for another 15 minutes or until water is gone. Fluff with a fork.