Beet and Orange Salad
Rinse beets and wrap tightly in aluminum foil. Cook in a preheated oven at 175°C (approximately 350°F) for about 1½ hours. Remove beets from the oven, let cool and peel. Cut beet into thin slices.
Peel orange, removing the bitter white pitch, and cut between membranes to remove whole segments, working over a bowl to collect the juice. Squeeze membranes to extract more juice. Mix orange juice with oil and season with salt and pepper. Peel onions and cut into thin rings. Melt butter in a pan and toast buckwheat briefly.
Arrange beets, oranges and onions on plates. Drizzle with orange juice mixture and sprinkle with buckwheat. Serve garnished with a dab of crème fraîche and caviar, if desired.