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Kasha and Beet Salad with Celery and Feta

Kasha and Beet Salad with Celery and Feta Recipe

  • 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
  • ½ cup (125 mL) finely chopped parsley
  • 3 oz (90 g) crumbled feta cheese
  • ¼ cup (50 mL) red wine vinegar
  • 1 tsp (5 mL) Dijon mustard
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) freshly ground black pepper
  • 3 tbsp (45 mL) extra virgin olive oil
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 191kcal (10%)
Total Fat 9g (13%)
Saturated Fat 3g (13%)
Cholesterol 11mg (4%)
Total Carbohydrate 23g
Dietary Fiber 4g
Sugars 4g
Protein 7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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