Rice 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)

Rice Free Roasted Beet and Walnut Salad with Buckwheat and Basil Pesto

Earthy roasted beets, peppery arugula, and toasty walnuts come together in a salad that feels genuinely special — the kind of thing you'd order at a restaurant and then immediately want to recreate at home. Buckwheat groats are the star grain here, and they're worth knowing about: despite the name, buckwheat is completely unrelated to wheat and contains zero rice, making it a naturally satisfying base for anyone navigating grain restrictions. The groats cook up tender and nutty, giving the salad real substance without relying on any of the usual fillers. A homemade walnut-basil pesto ties everything together with bright lemon and garlic, and because you're blending it yourself, you know exactly what's in it — no mystery additives or hidden starches to worry about. Roasting the beets low and slow in a foil packet coaxes out their natural sweetness and makes the skins slip right off, so the prep is easier than it looks. A handful of extra chopped walnuts on top adds crunch, and a pinch of red pepper flakes gives the whole bowl a gentle kick if you're into that. This one is as good for a weeknight dinner as it is for impressing guests.

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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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