Kasha and Beet Salad with Celery and Feta

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