Kasha and Beet Salad with Celery and Feta

In a saucepan over medium-high heat, bring stock and garlic to a boil. Gradually add kasha, stirring constantly to prevent clumping. Reduce heat to low. Cover and simmer until all the liquid is absorbed and kasha is tender, about 10 minutes. Remove from heat. Fluﬀ up with a fork and transfer to a serving bowl and let cool slightly.
Make the dressing: In a small bowl, combine vinegar, mustard, salt and pepper, stirring until salt dissolves. Gradually whisk in olive oil until blended. Add to kasha and toss well.
Add beets, celery and green onions to kasha and toss again. Chill until ready to serve. Just before serving, garnish with parsley and sprinkle feta over top.

Banner Image:

Finlayson KashaBeet750.jpg

Grain:

Buckwheat [1]

Ingredients:

For the Salad

2 cups vegetable or chicken stock

2 cloves garlic, minced

1 cup kasha or buckwheat groats

2 cups diced peeled cooked beets

4 stalks celery, diced

6 green onions, white part only, thinly sliced

½ cup ﬁnely chopped parsley

3 ounces feta cheese. crumbled

For the Dressing

¼ cup red wine vinegar

1 tsp. Dijon mustard

½ tsp. salt

½ tsp. freshly ground black pepper

3 Tbsp extra virgin olive oil

Active time:

20 minutes + chilling

Yield:

6 servings

Nutrition:

Calories: 210, Total Fat: 8g, Saturated Fat: 1g, Sodium: 540mg, Carbohydrate: 28g, Fiber: 5g, Total Sugar: 4g (Added Sugar: 0g), Protein: 5g

Author:

Recipe courtesy of Judith Finlayson [2], from her book “The Complete Whole Grains Cookbook [3].” Photo by Colin Erricson.

Diet:

Vegetarian & Vegan DietMediterranean Diet

Course:

Salads

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

I love the robust ﬂavors of this hearty salad. Beets, parsley and feta are the perfect balance for assertive buckwheat. It’s a great combination and a wonderful buﬀet dish, particularly if you’re serving to guests who are sensitive to gluten, as buckwheat is gluten-free.

Serving Size:

1/6 recipe