📝 About This Recipe
This vibrant salad celebrates the earthy, nutty profile of toasted buckwheat kasha by pairing it with the natural sweetness of oven-roasted beets. Inspired by Eastern European flavors but elevated with a modern Mediterranean twist, the dish offers a stunning contrast of textures between the fluffy grains, crunchy walnuts, and creamy whipped feta. It is a nutrient-dense powerhouse that works beautifully as a sophisticated side or a satisfying vegetarian main course.
🥗 Ingredients
The Roasted Beets
- 3-4 pieces Medium Beets (mixture of red and golden if possible)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 1/2 teaspoon Kosher Salt
The Grains
- 1 cup Buckwheat Groats (Kasha) (toasted variety preferred)
- 1 3/4 cups Vegetable Broth (low sodium)
- 1 large Egg (beaten; used to keep grains separate)
- 1 tablespoon Unsalted Butter
The Dressing & Whipped Feta
- 4 ounces Feta Cheese (high quality in brine)
- 1/4 cup Greek Yogurt (full fat)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Honey
- 1 teaspoon Dijon Mustard
- 1 small Shallot (minced)
The Finishing Touches
- 1/2 cup Walnuts (toasted and roughly chopped)
- 1/4 cup Fresh Dill (roughly chopped)
- 2 cups Baby Arugula (washed and dried)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Scrub the beets clean, trim the ends, and place them on a large piece of aluminum foil. Drizzle with olive oil and salt, fold the foil into a sealed pouch, and roast for 45-50 minutes until tender when pierced with a knife.
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2
While the beets roast, prepare the buckwheat. In a small bowl, mix the dry buckwheat groats with the beaten egg until every grain is thoroughly coated. This secret chef's technique ensures the grains remain distinct and fluffy rather than mushy.
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3
Place the egg-coated buckwheat in a dry saucepan over medium heat. Stir constantly for 2-3 minutes until the grains smell nutty and appear dry and separated.
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4
Carefully pour the vegetable broth and butter into the saucepan. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 12-15 minutes until the liquid is fully absorbed.
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5
Remove the buckwheat from the heat and let it sit, covered, for 5 minutes. Then, fluff gently with a fork and spread onto a baking sheet to cool slightly.
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6
Prepare the whipped feta by placing the feta cheese and Greek yogurt in a small food processor. Blend until completely smooth and airy. Spread this as a base on your serving platter or keep in a bowl to dollop later.
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7
Whisk together the lemon juice, honey, Dijon mustard, minced shallots, and 3 tablespoons of olive oil to create a bright, zesty vinaigrette.
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8
Once the beets are cool enough to handle, rub the skins off with a paper towel (they should slip right off). Cut the beets into 1-inch wedges.
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9
In a large mixing bowl, combine the cooked buckwheat, roasted beets, and half of the vinaigrette. Toss gently to coat without bruising the beets.
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10
Add the baby arugula, toasted walnuts, and fresh dill to the bowl. Drizzle with the remaining dressing and give it one final, light toss.
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11
To plate, spread the whipped feta onto a large platter. Mound the buckwheat and beet mixture over the top, ensuring the vibrant colors are visible.
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12
Garnish with an extra sprinkle of fresh dill and a crack of black pepper. Serve immediately while the grains are slightly warm or at room temperature.
💡 Chef's Tips
For the fluffiest buckwheat, never skip the egg-coating step; it creates a protective barrier that prevents the starch from becoming gummy. If you are short on time, you can use pre-cooked, vacuum-packed beets found in the produce aisle. To avoid staining your hands red, wear thin food-grade gloves when peeling and slicing the roasted beets. Toast your walnuts in a dry pan for 3-5 minutes before adding them to the salad to unlock their full aromatic potential. If the salad feels too dry, add a tiny splash of apple cider vinegar or more lemon juice just before serving.
🍽️ Serving Suggestions
Pair this salad with a crisp, dry Rosé or a chilled Sauvignon Blanc to cut through the earthy tones. Serve alongside roasted chicken or grilled lamb chops for a complete, high-protein dinner. Add a side of warm, crusty sourdough bread to swipe up the remaining whipped feta. For a vegan version, omit the egg, use olive oil instead of butter, and swap the whipped feta for a creamy tahini dressing.