Roasted Carrots Beets With Crispy Buckwheat Dill Yogurt

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

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