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

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Rye Free 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 special without requiring any complicated technique. The homemade basil pesto — blended with walnuts, garlic, and fresh lemon juice — ties every element together with a bright, herbaceous punch that store-bought dressings simply can't match. Buckwheat often surprises people who are new to it: despite the name, it has absolutely no relation to wheat or rye, making it a naturally safe and satisfying grain alternative that adds a wonderfully hearty texture here. The beets are foil-roasted until meltingly tender, then slipped out of their skins and cut into wedges that soak up the pesto beautifully. A final scatter of roughly chopped walnuts adds crunch and richness, while optional red pepper flakes give the whole bowl a subtle, welcome heat. This is the kind of salad that converts skeptics — colorful, layered in flavor, and completely free of any grains that could cause concern.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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