For the Salad
2 cups vegetable or chicken stock
2 cloves garlic, minced
1 cup kasha or buckwheat groats
2 cups diced peeled cooked beets
4 stalks celery, diced
6 green onions, white part only, thinly sliced
½ cup ﬁnely chopped parsley
3 ounces feta cheese. crumbled
For the Dressing
¼ cup red wine vinegar
1 tsp. Dijon mustard
½ tsp. salt
½ tsp. freshly ground black pepper
3 Tbsp extra virgin olive oil
- 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.
- Make the 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.
Total Fat: 8g
Saturated Fat: 1g
Total Sugar: 4g (Added Sugar: 0g)