Steps
1. Preheat the oven to 400°F (200°C). Wrap the beetroot in foil and roast for about 45 minutes until tender.
2. Once the beetroot is cool enough to handle, peel and dice it.
3. In a bowl, combine the cooked buckwheat, roasted beetroot, chopped parsley, and diced cucumber.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve chilled or at room temperature, topped with optional feta cheese.