Recipe for: Winter buckwheat salad with roasted beets, sautéed porcini mushrooms, and cottage cheese crumble - photo 1
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Recipe for: Winter buckwheat salad with roasted beets, sautéed porcini mushrooms, and cottage cheese crumble

Salads Regional Cuisine of Poland Vegetarian Dishes 90 min Medium 20 wyświetleń ~33.00 PLN - (0)
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Description

This warm-cool salad is inspired by Polish winter: it combines roasted buckwheat, baked beets, sour fermented cabbage, forest porcini mushrooms sautéed in butter, and creamy cheese in the form of a crunchy crumble. Additionally, it includes fresh apple and sweet dried plums, along with a light dressing made from buttermilk with honey and mustard. The dish combines textures — the softness of the buckwheat and beet, the creaminess of the cheese, the crunch of the nuts — and balances flavors: the sweetness of the roasted beets and plums, the acidity of the cabbage and buttermilk, the earthiness of the mushrooms. Perfect as a standalone dish for lunch or a warming element on the table on a winter day; it pairs wonderfully with rye bread or warm pumpkin soup.

Ingredients Used

Ingredients (17)

Servings:
4
  • Sauerkraut 200 g
  • Fresh porcini mushrooms or a mix of wild mushrooms 200 g
  • Semi-fat cottage cheese 200 g
  • Dried plums (pitted) 80 g
  • Red onion 100 g
  • Buttermilk 150 ml
  • Sarepska mustard 6 łyżeczek (~30 g)
  • Honey 30 ml
  • Rapeseed oil 30 g
  • Apple cider vinegar 15 ml
  • Apple 0.8 szt. (~150 g)
  • Beets (raw) 600 g
  • Toasted buckwheat groats 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Ground black pepper 2 szczypty (~2 g)
  • ✨ Opcjonalne
  • Crispy fried onions (ready topping) 30 g
  • Walnuts 50 g
💰 Szacowany koszt dania: ~33.00 PLN (8.25 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take out all the ingredients and tools: a large bowl, a colander, a medium frying pan (24-26 cm), a baking tray, baking paper, a saucepan, a wooden spoon, a knife, a cutting board, a grater, and a small bowl for the dressing. Preheat the oven to 200°C (top-bottom). Wash the beets under running water with a vegetable brush and dry them.

Make sure you have a paper towel and a small mold for the cheese ready - this will make it easier to shape the crumble later.

Beets

2

Prepare the beets for roasting: trim the ends, wrap each beet individually in aluminum foil or place the whole set on a baking sheet and cover tightly (you can also roast them loose on parchment paper). The inside of the beet is ready when, after piercing with a knife, the skin can be easily penetrated and the knife goes in without resistance (this takes about 45-60 minutes for pieces weighing a total of 600 g). After roasting, let the beets cool for 10-15 minutes, then remove the foil and peel off the skin — it should come off easily with your fingers or with a knife.

Ingredients: Beets (raw)
Use kitchen gloves when removing the foil — the beets are very hot. If you want to shorten the time, cut the beets into quarters and bake for 30-35 minutes at 200°C; they will have more caramelized surface.

Buckwheat

3

In a pot with a capacity of about 2 liters, bring 400 ml of water to a boil with a pinch of salt (about 2 g). Pour the dry buckwheat into a sieve and rinse it under running water (briefly, to remove dust). Add the buckwheat to the boiling water, reduce the heat to low, cover with a lid, and cook for 12-15 minutes until the liquid is absorbed and the buckwheat is soft but not mushy. After cooking, remove the pot from the heat and let it sit covered for 5 minutes, then fluff the buckwheat with a fork.

Ingredients: Toasted buckwheat groats, Salt
Use a pot with a thick bottom to avoid burning. The groats are ready when the grains are soft and separated; there are no lumps and it is not watery.

Mushrooms

4

Slice the porcini mushrooms into pieces about 5 mm thick. Heat a 24-26 cm skillet over medium heat, add 10 g of butter (if you prefer, use 10 g of butter from the fridge) or 10 g of rapeseed oil. Place the mushrooms in a single layer, sauté for 4-6 minutes without stirring, so they release their juices and lightly brown, then stir for another 2-3 minutes until most of the liquid evaporates. Season with salt (about 1 g) and a pinch of pepper. The mushrooms are ready when they are soft, have a golden edge, and an intense forest aroma.

Ingredients: Fresh porcini mushrooms or a mix of wild mushrooms, Rapeseed oil, Salt, Ground black pepper
Use a wide pan so the mushrooms don't stew in excess juice. If you're using frozen mushrooms, thaw and drain them beforehand.

Cabbage and dried plums

5

If the sauerkraut is very sour or watery, lightly drain it (do not rinse, as you will lose probiotics). Chop the cabbage into smaller pieces with a fork. Cut the dried plums into strips or small pieces. In a small bowl, mix the cabbage with the pieces of plums and set aside – the flavors will meld.

Ingredients: Sauerkraut, Dried plums (pitted), Honey
If the cabbage is too sour, add 5-10 g of honey to the cabbage and plum mixture to balance the flavor.

Cottage cheese - crumble

6

Crumble the cottage cheese with a fork into small pieces. In a small pan, heat 10 g of rapeseed oil, add the cottage cheese, and fry over medium heat for about 4-5 minutes, stirring frequently, until some of the water evaporates and the cottage cheese starts to brown slightly — small, slightly crispy pieces similar to crumble will form. Alternatively, you can dry the cottage cheese in the oven for 10 minutes at 160°C on baking paper, which will give it a crunchier texture.

Ingredients: Semi-fat cottage cheese, Rapeseed oil
Be careful not to burn the cheese; frying is meant to thicken and lightly brown it, not to completely dry it out.

Dressing

7

In a small bowl, combine buttermilk (150 ml), mustard (30 g), honey (30 g), rapeseed oil (30 g), and apple cider vinegar (15 g). Add salt (1 g) and pepper (1 pinch). Whisk vigorously with a fork or whisk for about 30 seconds until the dressing is smooth and slightly creamy. Taste and adjust: if too sour, add 5-10 g of honey; if too thick, add 10-20 ml of buttermilk.

Ingredients: Buttermilk, Sarepska mustard, Honey, Rapeseed oil, Apple cider vinegar, Salt, Ground black pepper
Use cold buttermilk — the dressing will be fresh and slightly frothy. The dressing should be smooth and not separate.

Assembling the salad

8

Cut the cooled beets into slices of 0.5 cm or cubes of 1 cm — according to your preference. Cut the apple into thin slices or small cubes (do not peel, just wash it). In a large bowl, place: the fluffed buckwheat as a base, then add the cabbage mixture with dried plums, arrange the beet slices, sautéed porcini mushrooms, cheese crumble, and apple slices. Gently mix everything with a wooden spoon, so as not to crush the beets. Gradually drizzle with the prepared dressing (first half), mixing, and then season with salt and pepper to taste. The dressing should lightly coat the ingredients, not create a puddle.

Ingredients: Toasted buckwheat groats, Sauerkraut, Dried plums (pitted), Beets (raw), Fresh porcini mushrooms or a mix of wild mushrooms, Semi-fat cottage cheese, Apple, Buttermilk, Sarepska mustard, Honey, Rapeseed oil, Apple cider vinegar, Salt, Ground black pepper
Use a large, shallow bowl to easily mix the ingredients. Stir gently – the beets may release juice if handled too roughly.

Garnishes and Serving

9

Before serving, sprinkle the salad with chopped walnuts (if using) and fried onions for a contrast of textures. Serve warm or at room temperature. Plate the portions on shallow dishes, garnishing with a few flakes of cottage cheese crumble and a slice of apple.

Ingredients: Walnuts, Crispy fried onions (ready topping)
Additionally, you can add walnuts to enhance the flavor/texture; sprinkle just before serving to keep them crunchy.

Taste testing and reheating (optional)

10

If you want to serve the salad warmer, you can briefly heat a portion in a dry pan over medium heat for 1-2 minutes to enhance the flavors of the mushrooms and beetroot — be careful not to overdo it so that the cabbage doesn't become mushy and the cheese doesn't melt. Check the seasoning with salt and pepper again.

Ingredients: Beets (raw), Semi-fat cottage cheese, Sauerkraut
Do not heat the salad as a whole in the oven — the cottage cheese may melt, and the cabbage will lose its crunch.

Fun Fact

💡

Buckwheat was a staple food in many regions of Poland before the popularity of potatoes and rice — especially in Podlasie and in the mountains. Its combination with forest mushrooms is a classic of peasant cuisine, here reinterpreted with cottage cheese and roasted beetroot.

Best for

zimowy obiad domowe spotkanie z przyjaciółmi wegetariańska kolacja świąteczna

Tips

🍽️ Serving

Serve the salad in a large, shallow bowl for easy serving of the different ingredients together. Rye bread croutons or warm butter rolls will be a great addition. If serving at a party, place the bowl of dressing alongside and let guests dress their portions individually.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. Keep the dressing separate if you plan to store it longer — the cabbage with beets may release juice and change its consistency. For reheating, use a quick sauté of the portion in a pan.

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