Anti Inflammatory Roasted Beet and Walnut Salad with Buckwheat and Basil Pesto

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Anti Inflammatory Roasted Beet and Walnut Salad with Buckwheat and Basil Pesto

Earthy roasted beets, peppery arugula, and nutty buckwheat groats come together in a salad that feels genuinely satisfying rather than virtuous-but-boring. The real star is the walnut-basil pesto — blended with fresh lemon juice, garlic, and good olive oil, it coats every component in something bright and deeply savory. Every single ingredient here pulls its weight from an anti-inflammatory standpoint: extra-virgin olive oil, walnuts, beets, and fresh basil are all well-regarded for the compounds they bring to the table. Buckwheat groats add a hearty, slightly toasty base that makes this feel like a full meal rather than a side dish, and they happen to be naturally gluten-free. The roasting and simmering steps are simple and mostly hands-off, so the effort is low even though the result looks impressive. It serves four, making it a great option for a weeknight dinner or a meal-prep lunch that holds up beautifully. Finish each bowl with a scatter of roughly chopped walnuts for crunch and a pinch of red pepper flakes if you like a little heat.

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Ingredients

4 servings

For the roasted beets

1 lb medium beets (about 3–4), scrubbed and trimmed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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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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