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Kasha and Beet Salad with Celery and Feta

by Judith Finlayson

Kasha and Beet Salad with Celery and Feta


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, says author of The Complete Whole Grains Cookbook, Judith Finlayson.




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.


2 cups      vegetable or chicken stock       500 mL

2      cloves garlic, minced      2

1 cup      kasha or buckwheat groats (see Tip)      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      4

6      green onions, white part only, thinly sliced 6

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.


Makes 6 to 8 side servings