Buckwheat Salad Recipe

Preparation

1. Begin by thoroughly washing all the vegetables. Peel the beetroot and then grate it. Grate or finely chop the cucumber, tomato, and cabbage. Finely chop the greens of your choice. 2. Rinse the buckwheat groats under cold water and then cook in boiling water for about 15 minutes or until tender. Drain and set aside to cool. 3. In a skillet over medium heat, cook the chicken liver until it's fully cooked, about 7 to 10 minutes. Let it cool and then cut into small pieces. 4. Hard boil the egg, let it cool, peel, and then finely chop.

Dressing

1. For the dressing, in a small bowl, combine the Bulgarian yogurt, French mustard, and apple cider vinegar. Whisk until smooth.

Assembly

1. In a large mixing bowl, combine the cooked buckwheat, cooked chicken liver, grated beetroot, and all the chopped vegetables and greens. 2. Add the chopped egg and pour the dressing over the salad. Mix well until everything is evenly coated. 3. Taste and adjust seasoning if necessary. Serve immediately or let it chill in the refrigerator for about an hour to allow the flavors to meld together.