Polish-Style Buckwheat Salad

Polish-style buckwheat salad consists of nutty buckwheat, earthy beets, sweet apple, zesty dill pickles and nutrient-dense eggs. It makes a satisfying, delicious vegetarian meal and can be assembled in minutes.

This buckwheat salad ('sałatka z kaszą gryczaną' in Polish) combines popular ingredients used in traditional Polish cuisine for a delicious, healthy and satisfying dish. In addition to the buckwheat I used beets, apple and dill pickles, which add texture, sweetness and zest (my traditional cold beet salad and potato beet salad are made with similar ingredients). I also added eggs, another common ingredient in hearty Polish salads, including classic potato salad.

My Polish inspired buckwheat salad is easy to make and can be ready in minutes if you prepare some of the ingredients in advance (see my tips at the bottom of the post).

What type of buckwheat to use

There are essentially two types of buckwheat groats available in the stores: regular and roasted. While both are fine to use in this recipe I personally prefer the former as it doesn't have the bitterness of the roasted variety. Regular buckwheat has a pleasant, mildly nutty flavour and will not overpower the salad. Ultimately, however, the choice is yours so use whichever type of buckwheat you prefer.

TIP: If you prefer the roasted variety you are likely to find it in a Polish store. Grocery stores tend to just sell the less processed, regular buckwheat.

Buckwheat salad ingredients and substitutions

• Buckwheat: see details below.
• Beets: you can either boil the beets whole or roast them (I used the latter method). Alternatively use store-bought ready-cooked beets (though beets prepared at home are always better). You can also use a mixture of cooked and pickled beets.
• Apple: I recommend a sweet variety, such as Honeycrisp or Jazz.
• Dill pickles.
• Hardboiled eggs.
• Onion: use either red or white onion.
• Dill and chives.
• Dressing: includes oil (use your favourite), mayonnaise, lemon juice and honey.
• Salt and pepper.

How to prepare the buckwheat

To prepare buckwheat for Polish buckwheat salad start with rinsing the groats until the water runs clear. Next place the buckwheat in a pot, add water (use about 1 portion of buckwheat to 1.5 portions of water) and about ⅓ teaspoon of salt. Cover, bring to the boil, then lower the heat and simmer for 10-12 minutes, until all (or most of) the water has been absorbed and the groats are tender, stirring occasionally. 

Remove from the heat, drain then rinse the buckwheat briefly under cold, running water. This will prevent the groats from becoming mushy and sticking to one another (and will quickly cool them, too). Set aside to drain thoroughly before making the salad.

Step-by-step recipe instructions

1. Cook buckwheat: Prepare the buckwheat as above.

2. Prepare dressing: Whisk together all the dressing ingredients until creamy. Set aside.

3. Assemble salad: To a large mixing bowl add the buckwheat, beets, apple, dill pickles, onion and dill. Stir then add the dressing and salt and pepper to taste.

4. Garnish and serve: Cut the eggs into quarters and arrange on top. Garnish with fresh dill and chives. Add more lemon juice at serving.

TIP: I used the eggs as garnish, but you can chop and add them into the salad, instead.

Serving suggestions

This Polish-inspired vegetarian buckwheat salad makes a delicious lunch and can be served as a stand-alone meal. In Poland this type of salad might be served for supper or as a party dish, alongside cold meats. It goes especially well with ham or smoked bacon (I used this ingredient in Polish bean stew).

You can also serve this salad with a dollop of homemade dill mayo or horseradish mayo.

What can I prepare ahead

• Buckwheat: You can cook it the night before. Drain and cool thoroughly then cover and refrigerate (for up to 3 days).
• Beets: Boil or roast them the night before, cool, cover then refrigerate (for up to 3 days). Peel and chop when you are ready to assemble the salad.
• Eggs: Boil the eggs, plunge in very cold water for 1-2 minutes then drain and use the following day (keep refrigerated). Peel and chop when you are ready to make the dish.

Top tips

• You can use either regular or roasted buckwheat (I prefer regular for its mild flavour).
• Do not overcook the buckwheat. Rinse before and after cooking (to prevent it becoming mushy and sticky, see Instructions).
• You can cook the buckwheat ahead and once cooled refrigerate for up to 3 days.
• Drain the buckwheat thoroughly before adding into the salad.
• You can either boil or roast the beets. Alternatively use store-bought ready-cooked (though bear in mind they don't have the same intensity of flavour and colour as home-cooked).
• Leftover salad with buckwheat can be refrigerated for up to a day.
• Not suitable for freezing.

What else to do with buckwheat

• Make creamy buckwheat casserole.
• Serve as a side dish with sour cream mushrooms or Polish-style wild mushroom sauce.
• Serve with creamy chicken dishes, including chicken mushroom casserole or spinach chicken, as well as Polish-style meat dishes, such as pork goulash.
• It makes a delicious side for vegetarian stews, including Hungarian-style goulash and root vegetable stew.

Related salad recipes to try next

• Bulgur Wheat Salad (High Protein)
• Quinoa Salmon Salad with Creamy Dressing
• Creamy Potato Dill Salad

See also these other delicious salad recipes as well as more traditional Polish dishes!

Recipe

Keep in touch!

If you make this Polish buckwheat salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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