Carrageenan 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)

Carrageenan 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 homemade basil pesto — blended with walnuts, garlic, lemon juice, and good olive oil — ties every element together with a bright, herby richness that store-bought dressings simply can't match. That's actually the key advantage here: because everything is made from scratch using whole, recognizable ingredients, there's no need to scrutinize labels for hidden additives or thickeners that can sneak into bottled dressings and pre-made sauces. Roasting the beets in a foil packet keeps them tender and deeply flavored, while the buckwheat adds a satisfying, slightly toasty chew that makes this feel like a real meal rather than a side dish. A final scatter of roughly chopped walnuts gives each bowl a welcome crunch and ties back to the pesto for a cohesive, layered bite. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting. This is the kind of salad that converts skeptics — colorful, bold, and completely built from ingredients you can trust.

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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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