Beef 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)

Beef 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. The beets get wrapped in foil and slow-roasted until they're completely tender, developing a deep, sweet flavor that pairs beautifully with the brightness of a homemade basil and walnut pesto. That pesto — built from packed fresh basil, lemon juice, garlic, and olive oil — comes together in a food processor in minutes and does serious heavy lifting as the dressing. Buckwheat groats add a satisfying chewiness and a subtle, toasty note that makes this feel like a real meal rather than a side dish. A final scatter of roughly chopped walnuts on top gives every bite a little crunch, and a pinch of red pepper flakes brings just enough heat to keep things interesting. Every component here is plant-based and naturally free from any animal-derived proteins, so there's no need to scrutinize labels or swap anything out. It's the kind of bowl that looks impressive on the table but rewards you with straightforward, feel-good cooking from start to finish.

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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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