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
Recipe courtesy of Judith Finlayson [2], from her book “The Complete Whole Grains Cookbook [3].” Photo by Colin Erricson.
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.
Links
[1] https://wholegrainscouncil.org/grain/buckwheat
[2] http://www.judithfinlayson.com/
[3] http://www.amazon.com/exec/obidos/ASIN/0778801780/oldwayspreservat/103-1446448-4127826