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

Pikantne Salads Regional Cuisine of Poland Vegetarian Dishes 75 min Medium 14 wyświetleń ~37.69 PLN - (0)
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Description

A unique, seasonal salad that combines the Polish, winter character of its ingredients: aromatic roasted buckwheat, sweet-earthy roasted beets, sautéed wild mushrooms, slightly sour sauerkraut, and creamy twaróg. It is complemented by a warm plum-apple chutney and a refreshing buttermilk mustard dressing. The dish combines textures (the crunch of the buckwheat, the softness of the beet, the creaminess of the twaróg, and the juicy pieces of apples and plums) and flavor contrasts: sweetness, acidity, the umami of the mushrooms, and a slight spiciness from the mustard. This is an unusual yet fully Polish composition, perfect as a standalone lunch or a warm appetizer for the holiday table. Serve it slightly warm or at room temperature — it tastes best right after preparation when the chutney is still gently warm.

Ingredients Used

Ingredients (19)

Servings:
4
  • Roasted buckwheat groats 200 g
  • Sauerkraut 200 g
  • Semi-fat cottage cheese 250 g
  • Buttermilk 150 g
  • Apple 1.7 szt. (~300 g)
  • Dried plums 80 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Butter 20 g
  • Apple cider vinegar 30 ml
  • Sarepska mustard 2 łyżeczki (~10 g)
  • Beets (raw) 400 g
  • Wild mushrooms (fresh) 250 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 0.5 pęczek (~15 g)
  • ✨ Opcjonalne
  • Honey 20 ml
  • Walnuts 40 g
💰 Szacowany koszt dania: ~37.69 PLN (9.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Prepare the buckwheat. Place 200 g of buckwheat in a sieve and rinse it under cold water, shaking the sieve until the water is almost clear. In a medium pot (with a capacity of 2 l), bring 400 ml of salted water to a boil (a 1:2 ratio by volume). Add the rinsed buckwheat to the boiling water, stir once, reduce the heat to low, and cook covered for 12-15 minutes until the buckwheat absorbs the water. After cooking, remove from heat and let it sit covered for 5 minutes, then fluff the buckwheat with a fork.

Ingredients: Roasted buckwheat groats, Salt
Use a heavy-bottomed pot with a well-fitting lid. Do not stir the groats too often while cooking, as they will become mushy. The groats are ready when the grains are fluffy and do not have hard centers.

Beets

2

Preheat the oven to 200°C (top-bottom). Wash and peel 400 g of beets, cut them into pieces about 2 cm in size. In a large bowl, drizzle the pieces with 15 g of rapeseed oil, a pinch of salt, and a pinch of pepper, and mix thoroughly with your hands. Spread the pieces on a baking sheet lined with parchment paper and bake for 35-45 minutes (depending on the size of the pieces) until they are soft — check with a fork: it should easily go into the center. After baking, set aside to cool and cut into smaller quarters.

Ingredients: Beets (raw), Rapeseed oil, Salt, Black pepper
Use protective gloves or peeling paper, beets stain hands and boards. Beets are ready when a fork goes in easily and the flesh is soft but not completely falling apart.

Plum-Apple Chutney

3

In a medium skillet, heat 10 g of rapeseed oil over medium heat, add 150 g of chopped onion and sauté for 6-8 minutes until it softens and begins to caramelize slightly (it should become translucent and golden). Add 10 g of chopped garlic and sauté for 30 seconds. Add 300 g of peeled and diced apple and 80 g of chopped dried plums, pour in 30 ml of apple cider vinegar and (optional) 20 g of honey. Reduce the heat and simmer for 10-12 minutes, stirring occasionally, until the plums swell and the apple becomes soft, creating a thick, slightly glossy chutney.

Ingredients: Onion, Garlic, Apple, Dried plums, Apple cider vinegar, Honey, Rapeseed oil
Use a pan with a diameter of 24-28 cm with a thick bottom to prevent the chutney from burning. The chutney should be thick and aromatic — if it is too sour, add a little honey.

Vegetables and mushrooms

4

Clean the mushrooms (do not wash under running water if they are very moist — wipe with a damp cloth) and slice larger pieces. In a large skillet, heat 20 g of butter with 10 g of rapeseed oil over medium heat. Add 250 g of mushrooms and sauté for 6-8 minutes, until the excess water evaporates and the mushrooms begin to brown. Towards the end, add 5 g of chopped garlic and 1/2 teaspoon of salt, sauté for an additional minute. Transfer the mushrooms to a plate. In the same skillet, quickly sauté the drained sauerkraut (200 g) for 3-4 minutes, until it loses its raw smell and becomes soft but still crunchy.

Ingredients: Wild mushrooms (fresh), Butter, Rapeseed oil, Garlic, Salt, Sauerkraut
Use a wide skillet (at least 24 cm). Do not overcrowd the skillet with mushrooms — it's better to fry in two batches so they brown nicely instead of steaming. The mushrooms are ready when they are golden and have an intense umami aroma.

Dressing

5

In a jar, combine 150 ml of buttermilk, 10 g of Sarepska mustard, 15 g of rapeseed oil (1 tablespoon), 10 g of apple cider vinegar, 3 g of salt, and 2 g of freshly ground pepper. Close the jar and shake vigorously for 20-30 seconds until the dressing becomes smooth and slightly emulsified. Taste and adjust seasoning with salt/pepper if needed.

Ingredients: Buttermilk, Sarepska mustard, Rapeseed oil, Apple cider vinegar, Salt, Black pepper
Use a jar with a lid or a small hand blender if you prefer a creamier dressing. The dressing should be distinctly tangy but not overpowering — it contrasts with the sweetness of the chutney and beets.

Assembly

6

On a large platter or on four plates, spread warm roasted buckwheat as a base (an even layer). On the buckwheat, arrange roasted pieces of beetroot, sautéed mushrooms, and strands of lightly boiled sauerkraut. In several places on the salad, spoon warm plum-apple chutney. Crumble 250 g of semi-fat cottage cheese evenly (use a fork to create lumps — crumble). Drizzle everything with the prepared dressing (start with 2-3 tablespoons, then add to taste). Optionally, sprinkle with toasted walnuts (40 g) and finely chopped parsley (15 g). Season to taste with salt and freshly ground pepper.

Ingredients: Roasted buckwheat groats, Beets (raw), Wild mushrooms (fresh), Sauerkraut, Dried plums, Apple, Semi-fat cottage cheese, Walnuts, Parsley, Buttermilk, Sarepska mustard
Use kitchen tongs or spoons to arrange the ingredients aesthetically. Add the cottage cheese at the end so it doesn't melt from the heat of the chutney. If you want to serve it as a warm salad, serve immediately; if as a cold one — let it sit for 15-20 minutes at room temperature.

Finishing and serving

7

Before serving, check the balance of flavors: add a bit of apple cider vinegar if the dish is too sweet, or a teaspoon of honey if it is too sour. Serve immediately as a warm or slightly warm salad (ideally at a temperature of 30–40°C), garnishing with extra parsley and a few pieces of toasted nuts.

Ingredients: Apple cider vinegar, Honey, Parsley, Walnuts
Use a small teaspoon to season — it's better to add gradually than to make it too sour. A common mistake: adding all the dressing at once will make the salad too wet.

Fun Fact

💡

Buckwheat is a traditional product of Central Europe; toasting buckwheat husks (roasting) is an old method that enhances aroma and shelf life — as a result, the dish gains a nutty, deep character, perfect for winter compositions.

Best for

obiad zimowy świąteczny stół jako przystawka kolacja dla gości (podana ciepła)

Tips

🍽️ Serving

Serve on a large platter so guests can take different flavor combinations (more beetroot with pesto or more mushrooms). Serve with dark bread or toasted rye bread. You can add a tablespoon of sour cream instead of buttermilk if you prefer a thicker dressing.

🥡 Storage

Store the groats and chutney separately in the fridge for up to 48 hours. Salads with cottage cheese are best not stored for longer than 24 hours. Heat parts (e.g., groats and mushrooms) in a pan, then reassemble the salad just before serving to maintain textures.

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