Low Sugar Roasted Beet and Walnut Salad with Buckwheat and Basil Pesto
Earthy, vibrant, and deeply satisfying, this salad layers roasted beet wedges, nutty buckwheat groats, and peppery baby arugula into something that feels genuinely special without a drop of added sweetener anywhere in it. The natural sweetness of the beets does all the heavy lifting, so there's no need to reach for honey, maple syrup, or any other sweetener to make the flavors pop. The real star is the walnut-basil pesto — blended with fresh lemon juice and good olive oil, it's bright and herbaceous and ties every component together beautifully. Buckwheat groats add a hearty, slightly toasty bite that makes this feel like a full meal rather than a side dish. For anyone navigating a no-added-sugar lifestyle, salad dressings and pestos are often the sneaky culprits, but every ingredient here is clean and straightforward. A scatter of roughly chopped walnuts on top adds crunch and richness, and a pinch of red pepper flakes gives it just enough heat to keep things interesting. This is the kind of bowl that makes eating without added sugar feel like an upgrade, not a compromise.
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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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