Lactose 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)

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

Earthy, vibrant, and genuinely satisfying, this salad layers roasted beet wedges, nutty buckwheat groats, and peppery baby arugula into something that feels far more special than the sum of its parts. The basil pesto — made entirely from olive oil, lemon juice, walnuts, and fresh basil — is the kind of dairy-free sauce that makes you wonder why anyone ever needed parmesan in the first place. It's bright, herby, and rich all at once, clinging beautifully to every grain and beet wedge. Buckwheat groats bring a hearty, slightly toasty chew that turns this from a light starter into a genuinely filling meal. Roasting the beets low and slow in a foil packet concentrates their natural sweetness and makes the skins slip right off — no mess, no fuss. The double hit of walnuts, blended into the pesto and scattered on top, adds crunch and depth without any dairy needed to round out the flavor. It's the kind of bowl you'll want to make on a Sunday and find yourself thinking about all week.

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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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