Buckwheat Beet and Citrus Salad with Crumbled Sunflower Feta recipes

Ingredients

• 1 cup sunflower seeds, soaked 2-3 hours, rinsed, and drained
• ½ teaspoon salt
• 1 small garlic clove, roughly chopped (optional)
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• pepper
• 1 teaspoon dried oregano
• ⅓-1/2 cup water
• 3 medium or large beets, peeled and chopped into ¾-1 inch pieces
• 2 teaspoons olive oil
• 1 cup buckwheat groats
• 2 cups water
• 1 tablespoon olive, walnut, or hazelnut oil
• 2 tablespoons orange juice (you can use some of the juice from the orange that you'll be sectioning for topping the salad)
• 2 teaspoons champagne vinegar or white wine vinegar (substitute apple cider vinegar if you don't have either)
• 1 small shallot, chopped
• salt
• pepper
• 2 stalks celery, chopped
• 2 navel oranges

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