Ingredients

The following ingredients have 4 Servings
  • 2 cups vegetable stock
  • 1 – 2 cloves garlic (minced)
  • 1 cup kasha or buckwheat groats (see notes)
  • 1/4 cup red wine vinegar
  • 3 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/2 tsp fresh ground pepper
  • 2 cups of diced (peeled & cooked beets)
  • 3-4 stalks celery (chopped)
  • 4 green onions (sliced)
  • 1/4 -1/2 cup coarsely chopped dill
  • 1/4 – 1/2 cup crumbled feta
  • 3 tbsp olive oil

Instruction

  • In saucepan bring the stock and garlic to a boil, add the kasha, then reduce the heat to low.
  • Cover and simmer until all the liquid is absorbed and the kasha is tender.
  • Remove from heat, fluff with a fork then set aside.
  • In a bowl combine the vinegar, oil, mustard salt, and pepper.
  • Toss the kasha with the salad dressing, then add the beets, celery, onions and dill.
  • Sprinkle with the feta cheese and serve!