Barley 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)

Barley Free Roasted Beet and Walnut Salad with Buckwheat and Basil Pesto

Earthy roasted beets, nutty buckwheat groats, and peppery baby arugula come together in a salad that feels genuinely special without requiring any complicated technique. The buckwheat is a brilliant grain choice here — it's naturally unrelated to wheat or barley, so it brings hearty, satisfying texture without any of the grains that can trip up people navigating a barley-free lifestyle. Foil-roasting the beets keeps them tender and sweet all the way through, and rubbing off the skins once they've cooled is one of those satisfying kitchen moments that makes you feel like you actually know what you're doing. The basil pesto — blended with walnuts, garlic, and a bright hit of lemon juice — doubles as both dressing and flavor anchor, pulling every component of the bowl into focus. Finishing with a scatter of roughly chopped walnuts adds crunch and richness that makes each bite feel layered and complete. This is the kind of salad that converts people who think salads can't be a real meal.

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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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