Roasted beet with buckwheat and feta salad recipe
This Roasted Beet with Buckwheat and feta salad has it all. Sweet beets, tangy pickles, nutty buckwheat, and salty feta all drizzled with spicy horseradish dressing.
Serve it warm or cold for a satisfying, protein-packed meal. The buckwheat and feta make it hearty enough on its own, but you can also add more protein.
Healthy ingredients that yield maximum flavor.
Why you will love this recipe
Uniquely Polish–inspired, the combination of buckwheat, dill pickles, and horseradish gives it a bold, tangy, and comforting flavor that stands out from typical beet salads.
Hearty yet light – buckwheat makes it filling without feeling heavy, while the roasted beets keep it fresh and vibrant. Perfect as a main or a side!
Simple but flavorful – easy to make, but it has layers of flavor that make it flavorful.
Warm or cold – serve it warm in cooler months or chilled for a refreshing summer dish. Super versatile!
Ingredients, Variations and Substitutions
Beets – roasted beets bring natural sweetness and a deep, earthy flavor. If you’re short on time, steamed or boiled beets work just fine, though roasting intensifies their flavor. For a different twist, try golden beets, they’re milder and won’t stain everything pink.
Buckwheat Groats (Kasza Gryczana) – naturally gluten-free grain adds a nutty flavor and hearty texture. If you prefer a different base, cooked farro or quinoa can stand in while still providing that chewy bite. For a lighter feel, pearl barley works too.
Feta Cheese – the salty, tangy bite of feta balances the sweetness of the beets and the sharpness of the horseradish. Goat cheese is a great alternative if you prefer a creamier texture, or for a milder option, try ricotta salata. Want to go dairy-free? A sprinkle of nutritional yeast or crumbled cashew cheese can add a similar umami depth.
Dill pickles – chopped pickles add a bright, vinegary contrast that cuts through the richness of the beets and feta. If pickles aren’t your thing, capers or even pickled red onions can bring a similar tangy punch. Finely diced apple can work for a milder acidity, giving the salad a subtle sweetness.
Fresh dill – this herb ties everything together with its fresh, slightly grassy flavor. No dill on hand? Try parsley for a milder alternative, or if you want something more aromatic, tarragon will add a hint of licorice-like depth.
Toasted Walnuts – the crunch is essential for texture, and toasted walnuts do just that. Sunflower seeds are a great nut-free alternative, while toasted almonds or pecans can add a little more sweetness. If you want extra crunch without nuts or seeds, crispy roasted chickpeas would do the trick.
Red onion – a little sharpness enhances the depth of the salad. If raw onion is too strong for you, soaking it in cold water for 10 minutes helps mellow the bite. Shallots are a softer alternative; if you prefer something slightly sweet, caramelized onions could also work.
Horseradish dressing (Olive Oil, Lemon juice, Horseradish, Dijon Mustard, Honey, Salt & Pepper) – the dressing is all about balance: the spicy kick from horseradish, the tang from lemon juice, and the slight sweetness from honey (which you can skip or swap for maple syrup or brown sugar). If you want a creamier dressing, stirring in a spoonful of Greek yogurt makes it extra luscious. Finish with salt and black pepper to taste.
Equipment you will need
- Baking sheet
- Medium pot
- Sharp knife & cutting board
- Small mixing bowl
- Large bowl
- Whisk
- Fine mesh strainer
- Toaster oven or skillet (optional)
- Aluminum foil
- Gloves (optional for peeling the beets)
Top Tips
Roast Beets for maximum flavor – roasting the beets with the skins on helps lock in moisture and sweetness. If you’re in a hurry, steaming or boiling works, but roasting gives the best depth of flavor. Let the beets cool slightly before peeling. The skin will slide right off with a paper towel or your hands (don’t forget to wear gloves).
Cook the buckwheat just right – toasted buckwheat (kasza gryczana prażona) has a nutty, deep flavor! If using raw buckwheat kernels, toast it in a dry pan for a few minutes before cooking. Avoid overcooking. Buckwheat should be tender but still hold its shape. If it gets too soft, spread it on a plate to cool and firm up before adding to the salad.
Balance the dressing to taste – each batch of horseradish can vary in intensity. Start with one teaspoon and add more if you like a bigger kick. If the dressing is too sharp, a drizzle of honey or maple syrup balances it out. Taste and adjust before pouring it over the salad.
Customize it – swap walnuts for sunflower seeds if you need a nut-free option. Stir in a dollop of Greek yogurt into the dressing. Toss in some chopped apples or dried cranberries for a hint of sweetness.
Step-by-step instructions
- Preheat your oven to 400°F (200°C)
- Wash and trim 2 medium beets, then wrap them individually in foil. Rub them with a little olive oil for easier peeling later.
- Place the wrapped beets on a baking sheet on the oven rack and roast for 40–50 minutes, or until fork tender.
- Let them cool slightly, then rub off the beet skin using a paper towel or your hands (don’t forget to wear gloves). Dice into bite-sized pieces.
- Dice the pickles, thinly slice the red onion, and set aside.
- In a small saucepan, bring 1 cup of water to a boil.
- Add one cup toasted buckwheat groats (kasza gryczana) and a pinch of salt.
- Reduce the heat, cover, and simmer for 10–12 minutes, or until tender but not mushy.
- Drain any excess water, fluff the buckwheat kernels with a fork, and let them cool slightly.
- On a small skillet dry roast the walnuts.
- In a small mixing bowl, whisk together the dressing ingredients.
- In a large bowl, combine the salad ingredients.
- Pour the horseradish dressing over the salad and toss gently to coat everything. You can also serve it on the side.
- Crumble feta cheese and chopped nuts over the top.
- Serve warm or at room temperature for the best flavor.
Best ways to enjoy this beetroot salad.
- Add a soft-boiled or poached egg on top.
- Toss in chickpeas for more protein.
- Add citrus to brighten up the flavors. Orange zest, orange juice, and sliced blood oranges pair beautifully with sweet beets.
- Pair it with good quality protein: grilled salmon, steak, or shredded chicken.
- Serve alongside pierogi or potato pancakes for a cozy, Polish-inspired feast.
- Layer it over a bed of arugula or spinach and top with fresh herbs.
- Enjoy it with a slice of hearty rye bread or a pretzel bun.
- Serve with a spoonful of tangy sauerkraut for an extra Polish twist.
You may also like:
Storage instructions, reheating
Refrigerate: Store the salad in an airtight container in the fridge for up to 3 days.
Keep toppings separate: If making ahead, store the walnuts/sunflower seeds separately to keep them crunchy. For the best texture, add the feta fresh before serving.
Dressing: If meal-prepping, keep the dressing separate and toss it in just before eating to prevent the buckwheat from absorbing too much liquid.
Stovetop: Heat the salad gently in a skillet over medium-low heat with a small splash of olive oil or water, stirring occasionally, for about 3–5 minutes.
Microwave: Reheat in 30-second bursts, stirring between each, until just warm. Avoid overheating, as the feta may melt too much.
Roasted beet with buckwheat and feta salad recipe
Equipment
- baking sheet
- aluminum foil
- saucepan
- Cutting board, Chef's knife
- mixing bowls
- Whish
Ingredients
For the salad
- 3-4 beets roasted, peeled & diced
- 1 cup buckwheat groats kasza gryczana, toasted & cooked
- ⅓ cup feta cheese crumbled
- ¼ cup dill pickles finely chopped
- ¼ cup fresh dill chopped
- ¼ cup walnuts toasted
- 2 tbsp red onion finely sliced
For the dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp horseradish
- 1 tsp Dijon mustard
- 1 tsp honey buckwheat
- Salt & black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C)
- Wash and trim the beets, then wrap them individually in foil. Rub them with a little olive oil for easier peeling later.
- Place the wrapped beets on a baking sheet and roast for 40–50 minutes, or until fork-tender.
- Let them cool slightly, then rub off the skins with a paper towel or your hands (don’t forget to wear gloves). Dice into bite-sized pieces.
- Dice the pickles, thinly slice the onion, and set aside.
- In a medium saucepan, bring 1 cup of water to a boil.
- Add one cup toasted buckwheat groats (kasza gryczana) and a pinch of salt.
- Reduce the heat, cover, and simmer for 10–12 minutes, or until tender but not mushy.
- Drain any excess water, fluff with a fork, and let it cool slightly.
- On a small skillet dry roast the walnuts.
- In a small bowl, whisk together the dressing ingredients.
- In a large mixing bowl, combine the salad ingredients.
- Pour the horseradish dressing over the salad and toss gently to coat everything. You can also serve it on the side.
- Crumble feta cheese over the top.
- Sprinkle with toasted walnuts or sunflower seeds.
- Serve warm or at room temperature for the best flavor.
Notes
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
This Polish-inspired Beet with Buckwheat salad delivers a delicious blend of earthy, nutty, and tangy flavors. The roasted beets bring natural sweetness, the toasted walnuts add crunch, and the spicy dressing ties it all together.
Enjoy it warm or chilled, as a main dish or a side. This hearty salad is as nourishing as it is delicious. Plus, it’s easy to make ahead, making it a great option for meal prep or entertaining.
FAQ
Can I use a different grain instead of kasha?
Absolutely! While kasha has a deep, toasty flavor, you can substitute it with quinoa, farro, bulgur, or even pearl barley for a slightly different texture and taste.
Can I use pre-cooked beets?
Yes! Pre-cooked or vacuum-sealed beets are a great time-saver. Just chop them and toss them in. However, roasting fresh beets enhances their sweetness and depth of flavor.
What’s the best way to toast walnuts?
You can toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, or bake them at 350°F (175°C) for 7–10 minutes until fragrant.
Is this beet salad gluten-free?
Yes! Kasha (toasted buckwheat) is naturally gluten-free, making this salad a great option for those avoiding gluten. Make sure to double-check other ingredient labels for GF information.
