Anti Inflammatory Balsamic-Rosemary Buckwheat Beet Salad
Earthy, vibrant, and deeply satisfying, this salad brings together some of the most celebrated ingredients in anti-inflammatory eating — and the result is anything but boring. Caramelized roasted beets, nutty toasted buckwheat groats, peppery baby arugula, and roughly chopped walnuts create a combination of textures that keeps every forkful interesting. The balsamic-rosemary dressing ties it all together with a touch of honey and fresh garlic, giving you that sweet-savory balance without relying on anything processed or inflammatory. Beets and walnuts are both well-known for their antioxidant and omega-3 content respectively, while extra virgin olive oil forms the base of a dressing that's as wholesome as it is delicious. Buckwheat, despite its name, is completely grain-free and naturally gluten-free, making it a smart, hearty swap for croutons or refined grains that can work against your goals. This recipe serves four and comes together with simple techniques — roasting, toasting, and whisking — so it's approachable on a weeknight but impressive enough for a dinner party spread. Keep the components slightly warm or fully cooled; either way, toss and serve right away so the arugula stays fresh and lively.
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Learn more →Ingredients
4 servings
For the roasted beets
- 1 lb beets (about 3 medium), peeled and cut into ¾-inch cubes
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the buckwheat
- ¾ cup raw buckwheat groats
- 1 ½ cups water
- ¼ tsp salt
For the dressing
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp fresh rosemary, finely minced
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small garlic clove, finely grated
- ¼ tsp salt
For the salad
- 5 oz baby arugula
- ⅓ cup raw walnuts, roughly chopped
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the beet cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet, spreading them in a single layer.
- 2
Roast the beets for 35–40 minutes, flipping once halfway through, until tender when pierced with a fork and the edges are caramelized and slightly shrunken. Transfer to a plate and let cool for 10 minutes.
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