Artificial Food Coloring Free Roasted Beet and Walnut Salad with Buckwheat and Basil Pesto

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.5

(14)

Artificial Food Coloring Free Roasted Beet and Walnut Salad with Buckwheat and Basil Pesto

Earthy, vibrant, and genuinely satisfying, this salad layers roasted beet wedges, nutty buckwheat groats, and peppery baby arugula into something that feels both hearty and fresh. Every component gets its color from real food — deep ruby beets, bright green basil pesto, golden walnuts — so there's no need to scrutinize a label for synthetic dyes or artificial additives. That's a bigger deal than it sounds, since bottled dressings and pre-made grain pouches are common culprits for hidden colorings that can be tough to avoid. Here, the pesto is blended from scratch with fresh basil, lemon juice, garlic, and olive oil, so you know exactly what's going into it. The beets roast low and slow in a foil packet until they're tender all the way through, developing a natural sweetness that pairs beautifully with the slight bitterness of arugula. Dry-roasted walnuts show up twice — blended into the pesto for body and scattered on top for crunch — giving the whole bowl a rich, satisfying finish. It's the kind of salad that converts skeptics.

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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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