Earthy roasted beets, creamy avocado, and peppery arugula come together in a salad that feels genuinely satisfying rather than virtuous-by-obligation. The star of the whole thing is a smoked paprika and cumin dressing brightened with fresh lemon juice — it's warm, a little smoky, and just sweet enough from a touch of honey to keep every bite interesting. Toasted buckwheat groats add a nutty crunch that makes this feel more like a real meal than a side dish, and they come together in under five minutes on the stovetop while the beets do their thing in the oven. Every single ingredient here pulls its weight from an anti-inflammatory standpoint — extra-virgin olive oil, beets, avocado, and pumpkin seeds are all heavy hitters, and the spices in the dressing only add to that lineup. This recipe serves four, making it an easy option for a weeknight dinner or a lunch you can feel good about. Nothing here is processed or hard to find, which means you can skip the label-reading and just cook.
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Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
Heat the oven to 400°F (205°C). Rub the beets with 1 tbsp olive oil and 1/4 tsp salt, then wrap them individually in foil and place on a baking sheet. Roast until a paring knife slides through the center with no resistance, 40–50 minutes depending on size.
Unwrap the beets and let them cool for 10 minutes, then rub off the skins with a paper towel. Cut into 3/4-inch wedges and set aside.
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