📝 About This Recipe
This vibrant salad breathes new life into toasted buckwheat, or kasha, by pairing its deep, nutty earthiness with the honeyed sweetness of oven-roasted beets. Drawing inspiration from Eastern European flavor profiles, this dish balances hearty textures with a bright lemon-shallot vinaigrette and creamy, tangy whipped feta. It is a nutritional powerhouse that works beautifully as a sophisticated lunch or a stunning side dish for any seasonal gathering.
🥗 Ingredients
The Roasted Beets
- 3 medium Red Beets (scrubbed, stems removed)
- 1 tablespoon Olive Oil (for roasting)
- 1/2 teaspoon Kosher Salt
The Kasha (Buckwheat)
- 1 cup Toasted Buckwheat Groats (Kasha) (look for the dark brown kernels)
- 1 Egg (lightly beaten; helps keep grains separate)
- 2 cups Vegetable Broth (or water)
- 1 tablespoon Unsalted Butter
Lemon-Shallot Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 small Shallot (finely minced)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
Assembly and Garnish
- 4 ounces Feta Cheese (crumbled or whipped with a splash of Greek yogurt)
- 1/4 cup Fresh Dill (roughly chopped)
- 1/3 cup Toasted Walnuts (roughly chopped)
- 2 cups Baby Arugula (packed)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the scrubbed beets on a large piece of aluminum foil, drizzle with 1 tablespoon of olive oil and a pinch of salt. Fold the foil into a sealed pouch.
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2
Place the beet pouch on a baking sheet and roast for 45-50 minutes, or until a knife slides easily into the center of the largest beet. Set aside to cool.
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3
While beets roast, prepare the kasha. In a small bowl, mix the dry buckwheat groats with the beaten egg until every grain is thoroughly coated.
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4
Place a medium saucepan over medium-high heat. Add the egg-coated kasha and cook, stirring constantly for 2-3 minutes, until the grains smell toasted and have separated into individual kernels.
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5
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 absorbed.
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6
Remove the kasha from heat and let it sit, covered, for 5 minutes. Fluff gently with a fork and spread onto a rimmed baking sheet to cool slightly—this prevents the salad from becoming soggy.
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7
Prepare the vinaigrette by whisking together the olive oil, lemon juice, minced shallot, Dijon mustard, and honey in a small jar or bowl. Season with salt and pepper to taste.
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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 1/2-inch wedges or cubes.
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9
In a large mixing bowl, combine the fluffed kasha, roasted beets, and half of the chopped dill. Pour about 3/4 of the dressing over the mixture and toss gently.
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10
Line a serving platter with the baby arugula. Lightly drizzle the remaining dressing over the greens.
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11
Mound the kasha and beet mixture over the arugula. Top with crumbled feta (or dollops of whipped feta), toasted walnuts, and the remaining fresh dill.
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12
Serve immediately while the kasha is slightly warm or at room temperature for the best flavor profile.
💡 Chef's Tips
For the best texture, always use the 'egg method' described in Step 3; it prevents the buckwheat from turning into mush. If you are short on time, you can use pre-cooked, vacuum-packed beets found in the produce section. To make it vegan, omit the egg and butter (just toast the grains dry) and use a dairy-free feta alternative or toasted sunflower seeds. Avoid over-mixing once the beets are added, as their juice will turn the entire salad bright pink. Toast your walnuts in a dry pan for 3-5 minutes before adding them to unlock a much deeper, smokier flavor.
🍽️ Serving Suggestions
Pair this salad with a crisp, dry white wine like a Sauvignon Blanc or a chilled Pinot Grigio. Serve alongside roasted chicken or pan-seared duck breast for a complete, elegant dinner. Add a side of warm, crusty rye bread with cultured butter to lean into the Eastern European roots. A dollop of Greek yogurt or labneh on the side can add an extra layer of cooling creaminess. For a brunch twist, top a serving with a 6-minute soft-boiled egg.