2 portions (or as much as you like for yourself because it is soooo tasty ;))
125g buckwheat grains
good hand full of spinach leafs
1 tbsp chopped mint
goat cheese to sprinkle on top if you fancy it
4 tbsp apple vinegar
6 tbsp olive oil
1 tsp honey
Salt, pepper, some chili (dried or fresh, the way you prefer it - when there is time I always go for the fresh version, the taste is much better)
A few more things:
A friend of mine became a big fan of buckwheat grains after I introduced it to her. Since then she loves to use it in her salad and even got her husband to like it :). She adds dry grains which works as well but can be a bit too crunchy for some people. If you need to safe time and still don't want to miss out on buckwheat use the dry grains. Try it out!
* I usually peel even my organic beetroot but only because I love to use the skin for a different dish (self-made beetroot chips). Leave the skin on your beetroot bites if you like but make sure it is organic and you cleaned it well! We don't want to have any germs on our vegetables, right?