Yeast 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)

Yeast 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 satisfying rather than just virtuous. The star of the whole thing is a bright, herb-forward pesto made entirely from fresh basil, lemon juice, garlic, and olive oil — no cheese, no vinegar, no fermented anything — which is exactly what makes it work so well for anyone avoiding yeast and yeast-adjacent ingredients. Buckwheat is one of those underrated grains that brings real substance to a bowl, and once it's fluffed and cooled it soaks up the pesto beautifully without turning soggy. Roasting the beets low and slow in a foil packet concentrates their sweetness and makes the skins slip right off, so you get deep, caramelized flavor with minimal fuss. A double hit of dry-roasted walnuts — blended into the pesto and scattered on top — adds crunch and richness that keeps every bite interesting. The red pepper flakes are optional, but a little heat against the sweet beets and herby dressing is genuinely hard to resist. This is the kind of salad that converts skeptics.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!