Caffeine 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)

Caffeine 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 satisfying rather than virtuous-but-boring. The homemade basil pesto — built with walnuts, fresh lemon juice, and good olive oil — ties every component together with a bright, herbaceous punch that store-bought dressings simply can't match. Roasting the beets low and slow in a foil packet coaxes out their natural sweetness, and the buckwheat adds a hearty, grain-like base without any of the heaviness of pasta or rice. Everything here is naturally free of stimulants, so you can enjoy a bold, complex meal without a second thought about what's in it. The double hit of walnuts — blended into the pesto and scattered on top for crunch — gives the whole bowl a rich, toasty depth that makes it feel far more indulgent than the ingredient list suggests. A pinch of red pepper flakes at the end is optional but highly recommended if you want a little heat to balance the sweetness of the beets. This one works just as well as a weeknight dinner as it does plated up for guests.

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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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