Kasha and Beet Salad with Celery and Feta

Name: Kasha and Beet Salad with Celery and Feta
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings beets; 6 servings black pepper; 6 servings buckwheat; 6 servings celery; 6 servings chicken stock; 6 servings Dijon mustard; 6 servings extra virgin olive oil; 6 servings feta; 6 servings garlic; 6 servings green onions; 6 servings parsley; 6 servings red wine vinegar; 6 servings salt

You can never have too many side dish recipes, so give Kashan and Beet Salad with Celery and Fetan a try. One portion of this dish contains roughly 13g of protein, 24g of fat, and a total of 352 calories. This recipe serves 6. Head to the store and pick up wine vinegar, celery, dijon mustard, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 1 hour.

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.

Ingredients you will need

Garlic

Kasha

Stock

Equipment you will use

Sauce Pan

Remove from heat. Fluff up with a fork and transfer to a serving bowl and let cool slightly.

Equipment you will use

Bowl

Dressing: In a small bowl, combine vinegar, mustard, salt and pepper, stirring until salt dissolves. Gradually whisk in olive oil until blended.

Ingredients you will need

Salt And Pepper

Olive Oil

Mustard

Vinegar

Salt

Equipment you will use

Whisk

Bowl

Add to kasha and toss well.

Ingredients you will need

Kasha

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.

Ingredients you will need

Green Onions