Preheat your oven to 425°F (220°C).

Wash, peel, and dice the golden beets. Slice rainbow carrots on a diagonal or into half-moons (whatever feels more salad-friendly).

Transfer the veggies into a large mixing bowl and toss them with olive oil, salt, and pepper.

Transfer the coated veggies into a baking sheet and roast for about 25–30 minutes, flipping halfway. Set aside to cool slightly.

Rinse 1 cup of buckwheat groats under cool water. Optional but recommended: dry-toast them in a saucepan over medium heat for 3–4 minutes until fragrant.

Add 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 10–12 minutes. Remove from heat and let it steam (lid on) for another 5 minutes, then fluff with a fork. Let cool slightly.

In a small bowl, whisk together the sauce ingredients.

Flake the hot-smoked salmon. Use your hands or a fork to gently break the salmon into bite-sized pieces. Set aside.

In a large bowl or on a serving platter, add the cooked buckwheat and top with roasted carrots and beets. Nestle in the smoked salmon.

Spoon or drizzle the lemon-dill sauce over the top

Garnish with extra fresh dill, lemon zest, or a small handful of baby greens.

This salad is best served at room temperature. You can also chill it and bring it out 10–15 minutes before serving to let the flavors shine.