A bold, hearty salad in the spirit of Polish winter: roasted buckwheat combines with baked beets, tangy sauerkraut, aromatic forest mushrooms, and creamy cottage cheese. Add to that a crunchy apple and sweet-sour dried plums, along with a light dressing made from buttermilk and apple cider vinegar. The dish features a contrast of textures (grainy buckwheat, soft beet, crunchy apple, creamy cottage cheese) and flavors (sweetness, acidity, umami notes from the mushrooms). Great as a standalone lunch, a side dish for roasted pumpkin, or for a home gathering — it looks impressive and warms you up in winter.
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Preheat the oven to 200°C (top-bottom). Line a baking tray with parchment paper. Prepare the bowls: one large for mixing the salad, one medium for soaking the mushrooms, and a saucepan for the groats.
Wash the beets with a brush under running water, trim the leaves (leave 1–2 cm of the stem to reduce juice loss). Wrap each beet in aluminum foil or place them all on a baking sheet and drizzle with a thin layer of rapeseed oil (about 1 tablespoon), sprinkle with salt. Bake for 45–60 minutes at 200°C until they are soft: a fork or knife should go in easily. After baking, set aside to cool, peel the skin off (it should come off easily) and cut into 1 cm cubes.
Soak the dried mushrooms in 200 ml of warm (not hot) water in a bowl and set aside for 20–30 minutes until they soften. After soaking, drain the mushrooms, reserving the soaking water (let it sit for a moment to allow the sediment to settle, then strain through a sieve) — you will use 1–2 tablespoons of this water for the dressing for a more intense flavor. Cut the mushrooms into smaller pieces if they are large.
In a medium skillet, heat 1 tablespoon of canola oil, add the chopped onion and sauté over medium heat for 6–8 minutes until it becomes translucent and lightly browned. Add the drained mushrooms and sauté together for 6–8 minutes, until the mushrooms evaporate and lightly brown. Season with a pinch of salt and pepper. Set aside to cool slightly.
Rinse the buckwheat under cold water in a fine-mesh sieve until the water runs clear. In a pot, bring 400 ml of water to a boil (ratio 1:2). Add 1/2 teaspoon of salt, stir in the buckwheat, bring to a boil, reduce the heat to the minimum, cover, and cook for 12–15 minutes (roasted buckwheat usually cooks faster). After cooking, remove from heat and let it sit covered for 8–10 minutes — the grains will swell and become fluffy. Fluff with a fork.
Finely chop the dried plums with a knife. Wash the apple, remove the core, and cut it into small cubes (about 5 mm). If the apple is very sour, you can quickly sauté the cubes in a dry pan for 1–2 minutes to soften the acidity.
In a jar or bowl, pour in the buttermilk (150 ml), add the mustard (20 g), apple cider vinegar (30 ml), 2 tablespoons of rapeseed oil (30 g - leave 1 tablespoon for frying if you used it earlier), 1–2 tablespoons of cooled soaking water from the mushrooms (if it was clear), salt (to taste; start with 2 g), pepper (a pinch), and optionally honey (15 g) if you want to balance the acidity. Close the jar and shake vigorously or whisk until the dressing is creamy and smooth.
If you want to soften the acidity of the apple and add caramelized notes: heat 1 teaspoon of oil in a small pan, add the chopped apple, and sauté for 2–3 minutes over medium heat until it starts to soften and lightly golden at the edges. Set aside to cool.
In a large bowl, place the still warm buckwheat (this will help absorb the dressing and combine the flavors). Add the chopped roasted beets, drained and slightly crushed sauerkraut (if it is very sour, rinse it briefly and drain), sautéed mushrooms with onions, chopped prunes, and apple. Crumble the cheese with your hands or break it into pieces with a fork and add it to the bowl. Drizzle 2/3 of the prepared dressing and gently mix with a kitchen spoon so as not to mash the beets or cheese. Taste and season with salt/pepper or add the rest of the dressing to your liking.
Before serving, sprinkle the salad with fresh chopped parsley and, if using, toasted and chopped walnuts (first toast in a dry pan for 2–3 minutes until fragrant). Taste and season with salt and pepper if needed. Serve slightly warm or at room temperature.
Divide the salad into 4 portions. You can additionally garnish each portion with pieces of cottage cheese and a few drops of the remaining dressing. The salad pairs wonderfully with a slice of whole grain bread or roasted beets and pumpkin.
In traditional Polish cuisine, buckwheat was a staple of the diet in rural areas — today it is making a comeback in a new, creative form, combining with fermented products like sauerkraut, which connects ancient wisdom with modern flavor.
Serve the salad slightly warm, as this helps the grains absorb the dressing better. Garnish with fresh parsley and a few thick slices of cheese. A glass of warm cider or ginger tea pairs well with the salad.
Store in an airtight container in the refrigerator for up to 2 days (beets and cabbage keep well longer, but the cottage cheese may change texture). Before serving, mix again and optionally add a bit of buttermilk or water to refresh the dressing. Freezing is not recommended due to the cottage cheese and the textures of the vegetables.
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