Chestnut Free Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(28)

Chestnut Free Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets, peppery arugula, and creamy avocado come together in a salad that feels genuinely special without requiring much fuss. The smoked paprika and cumin dressing is the real star here — whisked together with fresh lemon juice, honey, and grated garlic, it brings a warm, slightly smoky depth that ties every element of the bowl together. Toasted buckwheat groats add a satisfying crunch and a nutty flavor that you just don't get from croutons or crackers, and they're naturally free from tree nuts of any kind, so there's no label-scanning required. Pumpkin seeds round out the texture while keeping the whole dish grounded in wholesome, recognizable ingredients. This is the kind of salad that works equally well as a weeknight dinner or something you'd proudly bring to a gathering — it's vibrant, filling, and looks stunning on a platter. The foil-roasting method for the beets is low-effort and nearly foolproof, giving you tender, deeply flavored wedges every time.

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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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