Pescatarian Roasted Beet and Walnut Salad with Buckwheat and Basil Pesto

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.5

(14)

Pescatarian 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 both hearty and fresh. The beets are foil-roasted until tender and silky, then tossed with fluffy buckwheat that adds a subtle, toasty chew you won't get from croutons or grains like farro. What really ties everything together is the walnut-basil pesto — blitzed with lemon juice and olive oil until smooth but still a little rustic — which coats every component in bright, herby richness. A final scatter of roughly chopped dry-roasted walnuts adds crunch and depth on top, and a pinch of red pepper flakes brings just enough heat to keep things interesting. Every ingredient here is naturally plant-based and free from meat, so it fits a pescatarian table without any substitutions or workarounds. It's the kind of dish that looks impressive enough for a dinner party but comes together with straightforward techniques anyone can manage at home.

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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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