Tuscan beetroot buckwheat salad with gorgonzola

Preheat the oven to 200 °C. Peel the beetroot, cut into approx. 1.5-2 cm cubes, then toss with 15 ml of extra virgin olive oil, a pinch of salt, and freshly ground black pepper. Spread out on a baking tray lined with baking paper and roast for 30-35 minutes until caramelised and tender.

While the beetroot is roasting, rinse the buckwheat thoroughly under cold running water in a fine sieve. Place in a pot with twice the amount of boiling, lightly salted water, cover, and simmer over low heat for 15 minutes until tender and the liquid is absorbed. Turn off the heat and leave covered for 5 minutes, then fluff with a fork and let cool until lukewarm.

In a dry pan without fat, toast the walnut halves over medium heat for 2-3 minutes until fragrant, making sure they do not burn. Transfer to a cutting board to cool, then chop roughly.