Citric Acid 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)

Citric Acid 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 just virtuous. The beets are foil-roasted until silky and sweet, then cut into wedges that hold their shape beautifully against the fluffy, tender buckwheat. What ties everything together is a homemade walnut-basil pesto — blended with fresh lemon juice, garlic, and good olive oil — that coats every element in something rich and herby. Avoiding citric acid as an additive can be tricky with store-bought dressings and packaged grains, but this recipe keeps every component clean and made from scratch, so you know exactly what's in it. The lemon juice in the pesto is the only acidic element, and it's a whole, natural ingredient rather than the processed preservative form that causes concern. A scatter of roughly chopped walnuts on top adds crunch, and a pinch of red pepper flakes gives it just enough heat to keep things interesting. It's the kind of salad that works as a hearty lunch or an impressive side at dinner.

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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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