Kasha and Beet Salad with Celery and Feta

• 2 cups (500 mL) vegetable or chicken stock
• 2 cloves garlic, minced
• 1 cup (250 mL) kasha or buckwheat groats (see Notes)
• 2 cups (500 mL) diced peeled cooked beets
• 4 stalks celery, diced
• 6 green onions, white part only, thinly sliced 6
• 1/2 cup (125 mL) finely chopped parsley
• 3 oz (90 g) crumbled feta cheese
• 1/4 cup (50 mL) red wine vinegar
• 1 tsp (5 mL) Dijon mustard
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) freshly ground black pepper
• 3 tbsp (45 mL) extra virgin olive oil

1. In a saucepan over medium-high heat, bring stock and garlic to a boil.
2. Gradually add kasha, stirring constantly to prevent clumping.
3. Reduce heat to low.
4. Cover and simmer until all the liquid is absorbed and kasha is tender, about 10 minutes.
5. Remove from heat.
6. Fluff up with a fork and transfer to a serving bowl and let cool slightly.
7. Dressing: In a small bowl, combine vinegar, mustard, salt and pepper, stirring until salt dissolves.
8. Gradually whisk in olive oil until blended.
9. Add to kasha and toss well.
10. Add beets, celery and green onions to kasha and toss again.
11. Chill until ready to serve.
12. Just before serving, garnish with parsley and sprinkle feta over top.
13. Variation
14. Rice and Beet Salad with Celery and Feta: Substitute 3 cups (750 mL) cooked long-grain brown rice for the cooked kasha.

vegetable, garlic, kasha, beets, stalks celery, green onions, parsley, feta cheese, red wine vinegar, mustard, salt, ground black pepper, extra virgin olive oil

Taken from www.cookstr.com/recipes/kasha-and-beet-salad-with-celery-and-feta (may not work)