Ingredients

• 1 pound carrots, washed and cut into 2-inch pieces
  
• 1 pound beets, washed, peeled, and cut into wedges (see Author Notes)
  
• ¹/₂ teaspoon caraway seeds
  
• ¹/₂ teaspoon salt (I use Morton’s kosher)
  
• Extra-virgin olive oil
  
• ¹/₄ cup raw buckwheat groats
  
• ¹/₂ cup full-fat plain yogurt
  
• 5 sprigs dill, finely chopped
  
• 1 orange, zest only
  
• 1 lemon, zested and juiced