PCOS Friendly Roasted Beet and Walnut Salad with Buckwheat and Basil Pesto

Total time1 hr 15 min

Prep time20 min

Cook time45 min

PCOS Friendly Roasted Beet and Walnut Salad with Buckwheat and Basil Pesto

Earthy, vibrant, and genuinely satisfying, this salad brings together roasted beet wedges, nutty buckwheat groats, peppery arugula, and a bright walnut-basil pesto that ties everything together beautifully. Each component is chosen with intention — beets offer natural sweetness and anti-inflammatory compounds, while buckwheat is a slow-digesting whole grain that helps keep blood sugar steady, which matters a lot when you're managing hormonal balance through food. Walnuts show up twice here, both blended into the pesto and scattered on top, delivering healthy fats and omega-3s without any of the inflammatory oils that can make this kind of condition harder to manage. The basil pesto is made entirely from scratch with olive oil, lemon juice, and garlic, so you're not relying on store-bought versions that often sneak in refined seed oils or added sugar. Roasting the beets low and slow in a foil packet concentrates their flavor and makes the skins slip right off — it's a simple technique that feels a little luxurious. The whole salad comes together in layers, so the warm beets and room-temperature buckwheat gently wilt the arugula just enough without turning it soggy. It's the kind of meal that looks impressive on the table but is genuinely built around ingredients that support your body from the inside out.

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Ingredients

4 servings

For the roasted beets

1 lb medium beets (about 3–4), scrubbed and trimmed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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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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