Roasted Beet and Walnut Salad with Buckwheat and Basil Pesto
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Learn more →Ingredients
4 servings
For the roasted beets
- 1 lb medium beets (about 3–4), scrubbed and trimmed
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
For the buckwheat
- ¾ cup raw buckwheat groats
- 1 ½ cups water
- ¼ tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ½ cup dry-roasted walnuts, divided
- 1 clove garlic
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
For the salad
- 5 oz baby arugula
- ¼ cup dry-roasted walnuts, roughly chopped
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of foil on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the foil loosely around the beets to form a packet and roast until a paring knife slides through the center of the largest beet with no resistance, 40–50 minutes depending on size.
- 2
While the beets roast, combine the buckwheat groats, 1 1/2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook until the groats are tender and the water is absorbed, about 12–15 minutes. Remove from heat, uncover, and fluff with a fork. Spread onto the baking sheet (or a plate) to cool to room temperature, about 10 minutes.
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