Gluten 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 — the kind of thing you'd expect at a farm-to-table restaurant, not a weeknight kitchen. The star of the whole dish is a walnut-basil pesto blitzed with fresh lemon juice and good olive oil, which coats every ingredient in something bright, herby, and deeply savory. Buckwheat often surprises people who are new to it — despite the name, it's completely wheat-free and naturally safe for anyone avoiding gluten, making it a fantastic grain-like base that adds satisfying chew and a mild, toasty flavor. Every component here is built from whole, unprocessed ingredients, so there's no need to scrutinize labels or worry about hidden additives. The beets get foil-roasted until they're meltingly tender, then slipped out of their skins and cut into wedges that hold up beautifully when tossed. A final scatter of roughly chopped walnuts adds crunch and ties back to the pesto in the best way. This is the kind of salad that converts skeptics — colorful, layered, and satisfying enough to stand on its own as a full meal.

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