Honey 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 fussy technique. The star of the whole thing is a walnut-basil pesto blitzed with fresh lemon juice, garlic, and good olive oil — bright, herby, and completely free of any sweetener. That matters more than you might think, because plenty of store-bought pestos and salad dressings sneak in honey or agave to balance acidity, leaving you guessing at labels. Here, the lemon juice does that balancing work naturally, so every ingredient is exactly what it looks like. Roasting the beets in a foil packet concentrates their sweetness without adding a drop of sugar, and the toasted walnuts scattered on top give every bite a satisfying crunch. It's the kind of dish that looks impressive on the table but comes together with a sheet pan, a saucepan, and a food processor. Serve it right away so the arugula stays lively and the pesto clings to everything just the way it should.
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Learn more →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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