Red Meat Allergy Friendly 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 satisfying rather than just virtuous. The star of the whole thing is a homemade basil pesto built on walnuts instead of pine nuts — bright with lemon juice, fragrant with fresh basil, and rich enough to coat every grain and wedge beautifully. For anyone navigating a red meat allergy, this kind of bowl is a dream: every single ingredient is naturally plant-based, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your meal. Roasting the beets low and slow in a foil packet coaxes out their natural sweetness and makes the skins slip right off, giving you deep, caramelized flavor with minimal fuss. The buckwheat adds a hearty, slightly toasty chew that turns this from a light side into a genuinely filling plate. A final scatter of roughly chopped walnuts on top adds crunch and ties the whole dish back to the pesto. It's the kind of recipe that looks impressive enough for company but comes together with straightforward pantry staples and a single food processor.
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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.
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