Kasha, Beet & Dill Salad
This Kasha, Beet & Dill Salad is bursting with the flavours of fresh beets, feta cheese and dill, and is perfect served alongside BBQ meats. It’s a versatile recipe too – if you don’t want to use kasha or buckwheat groats, you can use quinoa or rice.
Ingredients
Kasha
- 2 cups vegetable stock
- 1 - 2 cloves garlic minced
- 1 cup kasha or buckwheat groats see notes
Salad Dressing
- 1/4 cup red wine vinegar
- 3 tbsp olive oil
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 1/2 tsp fresh ground pepper
Salad
- 2 cups of diced peeled & cooked beets
- 3-4 stalks celery chopped
- 4 green onions sliced
- 1/4 -1/2 cup coarsely chopped dill
- 1/4 - 1/2 cup crumbled feta
- 3 tbsp olive oil
Instructions
- In saucepan bring the stock and garlic to a boil, add the kasha, then reduce the heat to low.
- Cover and simmer until all the liquid is absorbed and the kasha is tender.
- Remove from heat, fluff with a fork then set aside.
- In a bowl combine the vinegar, oil, mustard salt, and pepper.
- Toss the kasha with the salad dressing, then add the beets, celery, onions and dill.
- Sprinkle with the feta cheese and serve!
Notes
- If you don't have kasha, you can use buckwheat groats. But the groats have to be prepared first: In a dry pan, over medium to high heat, stir the groats until they are golden brown. Then proceed with cooking them in broth.
- You can also use quinoa or rice in this recipe instead of kasha or buckwheat groats.