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

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.5

(14)

Pregnancy 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, and a bright basil-walnut pesto that ties every element together beautifully. Beets are a fantastic source of folate, which makes them a natural star ingredient during pregnancy, and pairing them with arugula and walnuts adds even more nutritional depth to every forkful. Buckwheat groats bring a hearty, slightly chewy base that keeps the salad filling without feeling heavy — and because they cook up simply in water on the stovetop, there's no complicated technique involved. The homemade pesto is blended in a food processor with fresh basil, lemon juice, garlic, and olive oil, so you know exactly what's going into it — no store-bought mystery ingredients to second-guess. Walnuts pull double duty here, folded into the pesto and scattered on top for crunch, delivering healthy fats in every bite. A gentle toss in a large bowl brings everything together, and the result looks stunning on the plate with those deep jewel-toned beets against the green arugula. It's the kind of wholesome, flavor-forward meal that feels like a treat while genuinely taking care of you.

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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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