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Beet Tartare

['3 tablespoons olive oil', '2 tablespoons buckwheat groats', '1 pound red and golden beets, peeled and cut into 1/4" dice, roasted', '1 finely chopped shallot', '2 tablespoons chopped fresh mint', '2 tablespoons Sherry vinegar', 'Reserved buckwheat and oil', 'Salt and pepper', '1/2 cup sour cream', 'Fresh lemon juice']

Cook 3 tablespoons olive oil and 2 tablespoons buckwheat groats (coarsely chopped hazelnuts would also be A+) in a small skillet over medium heat, stirring, until golden brown, about 4 minutes; set aside. Peel and cut 1 pound red and golden beets, roasted, into 1/4" dice. Toss in a medium bowl with 1 finely chopped shallot, 2 tablespoons chopped fresh mint, 2 tablespoons Sherry vinegar, and reserved buckwheat and oil; season with salt and pepper. Thin 1/2 cup sour cream with fresh lemon juice. Serve beet mixture over sour cream topped with lemon zest.

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