BHA & BHT Free Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(28)

BHA & BHT 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 special — the kind of thing you'd order at a restaurant and then immediately try to recreate at home. The smoked paprika and cumin dressing is the real star here, adding a warm, slightly smoky depth that ties every element together beautifully. Every single ingredient in this recipe is whole and unprocessed, which means you're naturally sidestepping the synthetic preservatives that sneak into so many packaged dressings, spice blends, and pre-cooked grains. Toasting the raw buckwheat groats in a dry skillet before dressing them is a small step that pays off enormously — it brings out a deep, popcorn-like nuttiness that makes the salad feel hearty and satisfying rather than just leafy. Peppery arugula holds up well against the bold dressing, while the pumpkin seeds add a welcome crunch in every bite. It's the kind of bowl that looks impressive on a platter but comes together with straightforward techniques and pantry-friendly ingredients.

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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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