Kasha and Beet Salad with Celery and Feta

Recipe-8818

Course Side Dishes Total Time Under 1h

Ingredients in this Recipe

1 cup (250 mL) kasha or buckwheat groats (see Notes)
1 tsp (5 mL) Dijon mustard
2 cloves garlic, minced
2 cups (500 mL) diced peeled cooked beets
2 cups (500 mL) vegetable or chicken stock
3 oz (90 g) crumbled feta cheese
3 tbsp (45 mL) extra virgin olive oil
4 stalks celery, diced
6 green onions, white part only, thinly sliced 6
¼ cup (50 mL) red wine vinegar
½ cup (125 mL) finely chopped parsley
½ tsp (2 mL) freshly ground black pepper
½ tsp (2 mL) salt

Recipe Preparation

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