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Kasha And Beet Salad With Celery And Feta

Servings 6 servings
Calories 240kcal

Ingredients

  • 1 cup buckwheat groats roasted, dry
  • 2 cups vegetable broth
  • 2 cloves garlic
  • 2 cups beets peeled, cooked, diced
  • 4 celery medium-stalk
  • 6 green onion scallion
  • ½ cup parsley
  • 3 oz feta cheese crumbled
  • ¼ cup red wine vinegar
  • 1 tsp dijon mustard
  • ¼ tsp kosher salt coarse
  • ½ tsp black pepper
  • 3 tbsp olive oil extra virgin

Instructions

  • 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.

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.
  • 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.

Nutrition

Nutrition Facts
Kasha And Beet Salad With Celery And Feta
Amount Per Serving (164 g)
Calories 240 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3.5g22%
Cholesterol 15mg5%
Sodium 340mg15%
Potassium 415mg12%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 6g7%
Protein 7g14%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.