Soy 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 star of the whole thing is a bright, herby walnut-basil pesto made entirely from scratch in a food processor — no store-bought shortcuts needed, which also means no mystery additives or hidden soy-derived emulsifiers to worry about. Every single ingredient here is naturally free of soy, from the extra-virgin olive oil to the dry-roasted walnuts, so you can dress and toss with total confidence. Roasting the beets low and slow in a foil packet coaxes out their natural sweetness, and the buckwheat adds a satisfying, slightly toasty chew that makes this feel more like a hearty grain bowl than a side salad. The lemon juice in the pesto keeps everything tasting fresh and vibrant, cutting right through the richness of the walnuts and olive oil. A final scatter of roughly chopped walnuts on top adds crunch in every bite. It's the kind of dish that looks impressive on the table but comes together with straightforward, wholesome ingredients you can actually pronounce.
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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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