Eosinophilic Esophagitis Friendly Smoky Paprika Buckwheat and Roasted Beet Salad
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.7(28)
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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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