Artificial Food Coloring Free Smoky Paprika Buckwheat and Roasted Beet Salad
Vibrant, earthy, and genuinely satisfying, this salad layers roasted beet wedges, toasted buckwheat groats, creamy avocado, and peppery arugula into something that feels both wholesome and a little special. The smoked paprika and cumin dressing ties everything together with a warm, slightly smoky depth that makes each bite more interesting than the last. For anyone navigating artificial dyes and synthetic colorings, this recipe is a breath of fresh air — every bit of color here comes straight from real food, from the deep ruby beets to the golden toasted buckwheat. There are no packaged spice blends or bottled dressings to second-guess, just individual pantry staples you can verify at a glance. Toasting the buckwheat in a dry skillet before dressing it is a small step that pays off big, adding a nutty crunch that holds up beautifully against the tender beets and silky avocado. Pumpkin seeds and a squeeze of fresh lemon keep things bright and textured without reaching for anything processed. It's the kind of salad that looks impressive on a platter but comes together with straightforward, trustworthy ingredients from start to finish.
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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 tsp extra-virgin olive oil
- ¼ tsp salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tsp honey
- 1 small garlic clove, finely grated
- ¼ tsp salt
For the salad
- 5 oz baby arugula
- 1 large avocado, pitted and sliced
- ¼ cup raw pumpkin seeds (pepitas)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
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.
- 2
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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