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Roasted beet with buckwheat and feta salad recipe

Sylwia Vaclavek
This Roasted Beet with Buckwheat salad has it all. Sweet beets, tangy pickles, nutty buckwheat and salty feta. Delicious combination of flavors and textures.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Salad
Cuisine Polish
Servings 6
Calories 218 kcal

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

Roast Beets for maximum flavor - roasting the beets with the skins on helps lock in moisture and sweetness.
Use gloves - while peeling the beets.
Don't overcook the buckwheat - cook until tender but still holding its shape.
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.

Nutrition

Serving: 1.5cupsCalories: 218kcalCarbohydrates: 27gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 7mgSodium: 190mgPotassium: 323mgFiber: 5gSugar: 4gVitamin A: 213IUVitamin C: 5mgCalcium: 67mgIron: 1mg
Keyword beetroots, beets, buckwheat, kasha
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