Beef Free Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(28)

Beef Free Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets, nutty toasted buckwheat, and creamy avocado come together in a salad that feels genuinely satisfying — not like a side dish pretending to be a meal. The smoked paprika and cumin dressing is the real star here, adding a warm, slightly smoky depth that ties every element together beautifully. Peppery baby arugula gives the whole thing a lively bite, while pumpkin seeds add crunch and a little extra richness. Every ingredient in this bowl is completely plant-based and naturally free from any animal proteins, so there's zero guesswork about what's in your food. Toasting the buckwheat groats in a dry skillet before dressing them is a small step that makes a huge difference — it brings out a popcorn-like nuttiness that makes the grain feel almost indulgent. The foil-roasted beets are hands-off and develop a concentrated sweetness that pairs perfectly with the bright lemon in the dressing. This is the kind of salad you'll actually crave, not just tolerate.

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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
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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