Kasha and Beet Salad with Celery and Feta Recipe

Name: Kasha and Beet Salad with Celery and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (500 mL) vegetable or chicken stock; 2 cloves garlic, minced; 1 cup (250 mL) kasha or buckwheat groats (see Notes); 2 cups (500 mL) diced peeled cooked beets; 4 stalks celery, diced; 6 green onions, white part only, thinly sliced 6; 1/2 cup (125 mL) finely chopped parsley; 3 oz (90 g) crumbled feta cheese; 1/4 cup (50 mL) red wine vinegar; 1 tsp (5 mL) Dijon mustard; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) freshly ground black pepper; 3 tbsp (45 mL) extra virgin olive oil

Servings: persons

2 cups (500 mL) vegetable or chicken stock
2 cloves garlic, minced
1 cup (250 mL) kasha or buckwheat groats (see Notes)
2 cups (500 mL) diced peeled cooked beets
4 stalks celery, diced
6 green onions, white part only, thinly sliced 6
1/2 cup (125 mL) finely chopped parsley
3 oz (90 g) crumbled feta cheese
1/4 cup (50 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
3 tbsp (45 mL) extra virgin olive oil

1
In a saucepan over medium-high heat, bring stock and garlic to a boil.
2
Gradually add kasha, stirring constantly to prevent clumping.
3
Reduce heat to low.
4
Cover and simmer until all the liquid is absorbed and kasha is tender, about 10 minutes.
5
Remove from heat.
6
Fluff up with a fork and transfer to a serving bowl and let cool slightly.
7
Dressing: In a small bowl, combine vinegar, mustard, salt and pepper, stirring until salt dissolves.
8
Gradually whisk in olive oil until blended.
9
Add to kasha and toss well.
10
Add beets, celery and green onions to kasha and toss again.
11
Chill until ready to serve.
12
Just before serving, garnish with parsley and sprinkle feta over top.
13
Variation
14
Rice and Beet Salad with Celery and Feta: Substitute 3 cups (750 mL) cooked long-grain brown rice for the cooked kasha.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups (500 mL) vegetable or chicken stock, 2 cloves garlic, minced, 1 cup (250 mL) kasha or buckwheat groats (see Notes), 2 cups (500 mL) diced peeled cooked beets, and more.

Yes, Kasha and Beet Salad with Celery and Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kasha and Beet Salad with Celery and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions