Recipe for: Warm winter salad with buckwheat, roasted beets, and forest mushrooms - photo 1
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Recipe for: Warm winter salad with buckwheat, roasted beets, and forest mushrooms

Pikantne Salads Vegetarian Dishes 45 min Medium 14 wyświetleń ~35.34 PLN - (0)
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Description

An energetic, warming salad that combines roasted buckwheat with baked beets, sour fermented cabbage, sautéed wild mushrooms, and creamy cottage cheese. It features a subtly sweet and sour dressing made from buttermilk, mustard, and honey, along with accents of apple and dried plums for a winter character. The dish is hearty, full of fiber and protein – perfect as a quick lunch or a warm salad to go. It aesthetically complements chopped herbs and crunchy nuts; the flavor combination of earthy beets, slightly sour cabbage, umami mushrooms, and salty cottage cheese creates an interesting, original composition inspired by seasonal Polish cuisine.

Ingredients Used

Ingredients (19)

Servings:
4
  • Buckwheat groats 200 g
  • Sauerkraut 200 g
  • Wild mushrooms (fresh) 200 g
  • Semi-fat cottage cheese 200 g
  • Buttermilk 250 g
  • Dried plums 10 szt. (~80 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Sarepska mustard 4 łyżeczki (~20 g)
  • Honey 20 ml
  • Beets (raw) 400 g
  • Lemon juice 15 ml
  • Apple 0.8 szt. (~150 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~35.34 PLN (8.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients: rinse the buckwheat under cold water in a strainer (a quick rinse removes excess dust), peel the beets if they are fresh and cut off the leaves; slice the dried plums into strips; dice the apple and drizzle with lemon juice to prevent browning; chop the parsley. Make sure the cottage cheese is drained of excess whey (if it is very moist, squeeze it in cheesecloth).

Ingredients: Buckwheat groats, Dried plums, Apple, Parsley, Semi-fat cottage cheese
Tools: sieve, cutting board, sharp knife, bowls for ingredient preparation (mise en place). Common mistake: skipping rinsing the groats — leaving residue can worsen the flavor.

Roasted beets (quick method)

2

Faster preparation method: place the dry beets in a pot, cover them completely with cold water, add 1 teaspoon of salt and bring to a boil. Cook over medium heat for 20-25 minutes from the moment it boils — the beets are ready when a knife inserted into them meets moderate resistance (not completely falling apart). Drain and, after cooling, peel the skin off by hand (the skin comes off more easily when the beet is still slightly warm). Cut into thick cubes or half-slices.

Ingredients: Beets (raw), Salt
Use a pot with a diameter suitable for the amount of beets, so they cook evenly. Alternative: if you have store-bought roasted beets (vacuum), use them without cooking, which will shorten the time. Common mistake: cooking too long — beets can fall apart and lose their salad texture.

Buckwheat

3

In a pot with a capacity of ~2 liters, bring 400 ml of lightly salted water to a boil. Add the rinsed buckwheat (200 g) and reduce the heat to low. Cook covered for 12-15 minutes, until the buckwheat absorbs the water and becomes soft but not mushy. After cooking, remove the pot from the heat, take off the lid, and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Buckwheat groats, Salt
Use a pot with a lid. Water:grains = about 2:1 by volume. You will recognize readiness when the individual grains are soft, slightly 'separated' but not falling apart. If you're short on time, use roasted grains, which may require a shorter cooking time.

Mushrooms and onion

4

In a large skillet, heat 15 g of rapeseed oil (1 tablespoon) over medium heat. Add the chopped onion (150 g) and sauté for 3-4 minutes until it becomes translucent and slightly golden. Add the chopped wild mushrooms (200 g) and sauté for 6-8 minutes, until the water evaporates and the mushrooms are lightly browned. One minute before the end, add the minced garlic (10 g), salt (1 g), and freshly ground pepper (1 g). Transfer to a plate to cool.

Ingredients: Rapeseed oil, Onion, Wild mushrooms (fresh), Garlic, Salt, Black pepper
Use a non-stick pan with a diameter of 26-28 cm or a large cast iron skillet. Do not overcrowd the pan - if there are a lot of mushrooms, fry them in batches, as they will steam instead of browning. You will know they are ready when they no longer release a lot of liquid and have a golden color on the edges.

Preparation of cabbage and plums

5

If the sauerkraut is very sour, rinse it with a few tablespoons of cold water and squeeze it well — leave about 200 g. Chop it finely if it is very shredded. Heat 1 teaspoon of oil in a small pan with the chopped dried plums (80 g) for 2-3 minutes, until the plums become soft and sweet. Set aside to cool.

Ingredients: Sauerkraut, Dried plums, Rapeseed oil
Tool: small frying pan. If the cabbage is tender and not too sour, do not rinse it — keep the probiotics. Additionally, you can add a bit of marjoram (optional).

Dressing

6

In a bowl, mix the buttermilk (250 ml) with the mustard (20 g), honey (20 g), lemon juice (15 ml), salt (2 g), and pepper (1 g). Whisk vigorously with a fork or whisk for 30-45 seconds until the dressing becomes smooth and slightly thick. Taste and adjust with salt, honey, or lemon juice if needed - it should be distinctly sweet and sour with a spicy mustard note.

Ingredients: Buttermilk, Sarepska mustard, Honey, Lemon juice, Salt, Black pepper
Use a small bowl and a whisk. If the dressing is too thin, add 1-2 tablespoons of cottage cheese whisked in buttermilk; if too thick, add a little water or more buttermilk.

Salad assembly

7

In a large bowl, mix the cooled buckwheat (200 g), diced beets (400 g), sauerkraut with a bit of plums (200 g of sauerkraut + plums), sautéed mushrooms with onion, and diced apple (150 g). Gently mix with a wooden spoon to avoid mashing the beets. Add crumbled cottage cheese (200 g) distributed by hand or with a fork in larger chunks.

Ingredients: Buckwheat groats, Beets (raw), Sauerkraut, Wild mushrooms (fresh), Apple, Semi-fat cottage cheese, Dried plums, Walnuts, Roasted pumpkin seeds
Use a large, wide mixing bowl. Do not mix too vigorously — you want to maintain the structure of the ingredients. Additionally, you can add walnuts and pumpkin seeds for crunch (optional).

Finishing and serving

8

Drizzle the salad with the prepared dressing (amount to taste, usually 80-120 g/ml in total) and very gently mix to coat the ingredients with the dressing. Transfer to a serving platter or portion onto plates. Sprinkle with finely chopped parsley (30 g), season with freshly ground pepper, and if desired, scatter chopped toasted walnuts (50 g) and pumpkin seeds (30 g). Serve slightly warm or at room temperature.

Ingredients: Parsley, Walnuts, Roasted pumpkin seeds, Semi-fat cottage cheese, Black pepper
Tools: large serving spoon, decorative knife. Serve in wide bowls to showcase the colors. Common mistake: adding dressing too early will make the salad watery — season just before serving.

Alternatives and shortcuts

9

If time is limited: use pre-cooked buckwheat, jarred/vacuum roasted beets, and frozen sautéed mushrooms. Vegan version: replace the cottage cheese with crumbled tofu and honey with maple syrup or agave, and buttermilk with plant-based kefir.

Ingredients: Beets (raw), Buckwheat groats, Semi-fat cottage cheese, Honey
Speeding up the preparation is completely acceptable; the instructions will teach you the basics, but time-saving variations are practical for everyday use.

Fun Fact

💡

Buckwheat was a staple of Polish peasant cuisine, and the combination of buckwheat with beets and cabbage is a variation on a winter, hearty meal – here made in the form of a salad with forest (mushrooms) and fruity (plums) accents.

Best for

szybki obiad w ciągu tygodnia pożywne drugie śniadanie do pracy/na wynos rodzinny lunch w sezonie jesienno-zimowym

Tips

🍽️ Serving

Serve slightly warm (room temperature) – this is when the flavors meld best. A glass of buttermilk or lightly carbonated water with lemon will complement it. For guests, you can serve the salad on a large platter with chopped nuts on the side, so everyone can add their own.

🥡 Storage

Store in the refrigerator in a closed container for up to 48 hours. Keep the dressing separate if you want to maintain the crunchiness of the nuts and the freshness of the apple; mix again before serving and adjust seasoning if necessary. For reheating: gently warm in the oven (150°C for 5-8 minutes) or in a pan, do not microwave for too long as the cottage cheese and textures may break down.

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