Wash the beetroots, leaves and stalks thoroughly to remove any dirt.

Preheat the oven to 200°C.

Line a baking tray with some parchment paper or foil.

Trim the ends of the beetroots. Cut them into halves.

Arrange them on the baking tray with the cut side facing up.

Brush them lightly with olive oil.

Roast them for 30-40 minutes or till done.

Remove the roasted beetroots from the oven and allow them to cool a bit.

Peel and grate them. Alternately, process them in a food processor to a coarse paste.

Add the buckwheat groat to a sieve. Wash it under running water to remove any grit, dirt or sand.

Soak the buckwheat in the stock or water if you want to. This will reduce the cooking time.

Pluck the mint leaves off the stalk and wash them.

Pluck the oregano leaves and wash them.

Pluck the stalks or stems from the beet leaves. Discard any tough stalks. Use only the tender ones.

Chop the leaves and stalks finely.

Peel and chop the onion finely.

Peel and slice the garlic.

Grate parmesan cheese.

Heat oil in a wide pan over medium heat.

Add chopped onion and stir fry till it becomes a bit soft.

Add garlic and stir fry till you get the aroma of garlic.

Add the chopped stalks. Stir fry for 2-3 minutes.

Add the chopped beet leaves, mint and oregano. Stir fry till the leaves begin to wilt a bit.

Add the beetroot and mix well. Add buckwheat groat.

If soaked, add with the soaking water or stock.

Add lemon zest, stock or water and salt. Mix well.

Cover the pan and allow the buckwheat to cook over low heat till it is done. This will take about 25-30 minutes.

Check in between if you need to add more water or stock.

If the buckwheat is cooked, add pepper powder and parmesan cheese. Mix well. If you are using any cream then add it at this stage.

Serve hot beetroot buckwheat risotto with extra parmesan cheese.