Legume 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)

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

Earthy, vibrant, and genuinely satisfying, this salad layers tender roasted beets, nutty buckwheat groats, and peppery arugula into something that feels both hearty and fresh. The real star is the walnut-basil pesto — blended with lemon juice and good olive oil, it coats every component with a bright, herby richness that store-bought dressings simply can't touch. Buckwheat often surprises people who haven't cooked with it before; despite the name, it's completely grain-adjacent and totally legume-free, bringing a satisfying chew and a mild, toasty flavor that anchors the whole bowl. 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. Walnuts pull double duty here, going into both the pesto and the final garnish for layers of crunch and depth. This is the kind of salad that converts skeptics, the sort of thing you bring to a dinner party and watch disappear before anything else on the table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!