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.
Kasha and Beet Salad with Celery and Feta
- 2 cups vegetable or chicken stock 500 mL
- 2 cloves garlic, minced 2
- 1 cup kasha or buckwheat groats 250 mL
- 1⁄4 cup red wine vinegar 60 mL
- 1 tsp Dijon mustard 5 mL
- 1⁄2 tsp salt 2 mL
- 1⁄2 tsp freshly ground black pepper 2 mL
- 3 tbsp extra virgin olive oil 45 mL
- 2 cups diced peeled cooked beets 500 mL
- 4 stalks celery, diced
- 6 green onions, white part only, thinly sliced
- 1⁄2 cup finely chopped parsley 125 mL
- 3 oz crumbled feta cheese 90 g
- 1. 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.
- 2. 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.
- 3. 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.
- Rice and Beet Salad with Celery and Feta: Substitute 3 cups (750 mL) cooked long-grain brown rice for the cooked kasha.
- Buckwheat groats that are already toasted are known as kasha. If you prefer a milder buckwheat flavor, use groats rather than kasha in this dish. Just place them in a dry skillet over medium-high heat and cook, stirring constantly, until they are nicely fragrant, about 4 minutes. In the process they will darken from a light shade of sand to one with a hint of brown. Groats you toast yourself have a milder flavor than store-bought kasha.
Judith Finlayson http://judithfinlayson.com/