Capsaicin 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)

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

Earthy, vibrant, and genuinely satisfying, this salad brings together foil-roasted beets, nutty buckwheat groats, and a bright basil-walnut pesto that ties every element together beautifully. The beets are slow-roasted until silky and sweet, then cut into wedges and tossed with fluffy buckwheat and peppery baby arugula — a combination that feels hearty enough to stand as a meal on its own. The homemade pesto leans on fresh basil, lemon juice, garlic, and olive oil for its bold flavor, so there's no relying on store-bought sauces that might sneak in unwanted heat from chili-based ingredients. For anyone avoiding capsaicin, this recipe is naturally built around warming, savory flavors rather than spicy ones — the red pepper flakes listed are explicitly optional and easy to leave off entirely. Walnuts appear twice, once blended into the pesto for richness and once scattered on top for crunch, making them a real star of the dish. The whole thing comes together in stages that overlap nicely — the buckwheat cooks while the beets roast, and the pesto blends while everything cools — so the process feels efficient without being rushed. It's the kind of salad that looks impressive on the table but rewards you with genuinely bold, complex flavor in every bite.

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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)
Can be omitted
red pepper flakes

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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