Lupin 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)

Lupin 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 being fussy. The homemade basil pesto — blended with walnuts, fresh lemon juice, and good olive oil — ties every component together with a bright, herby richness that store-bought dressings simply can't match. Buckwheat is naturally free from lupin, making it a smart, satisfying grain base for anyone navigating that particular sensitivity, especially since lupin flour has a sneaky way of turning up in packaged grain products. Everything here is built from whole, straightforward ingredients, so there's no guesswork about what's actually in your bowl. The beets get foil-roasted until silky and sweet, then sliced into wedges that hold their shape beautifully against the fluffy groats and tender greens. A handful of roughly chopped walnuts scattered on top adds crunch and a toasty finish that makes each bite a little more satisfying. This is the kind of salad that converts skeptics — vibrant, filling, and packed with flavor from the very first forkful.

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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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