Kasha and Beet Salad with Celery and Feta | The Whole Grains Council
For the Salad 2 cups vegetable or chicken stock 2 cloves garlic, minced 1 cup kasha or buckwheat groats 2 cups diced peeled cooked beets 4 stalks celery, diced
Ingredients
- 2 cups vegetable or chicken stock
- 2 cloves garlic, minced
- 1 cup kasha or buckwheat groats
- 2 cups diced peeled cooked beets
- 4 stalks celery, diced
- 6 green onions, white part only, thinly sliced
- ½ cup finely chopped parsley
- 3 ounces feta cheese, crumbled
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