Gelatin Free Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(28)

Gelatin 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 rather than just virtuous. 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 together beautifully. Toasting the buckwheat groats in a dry skillet before adding them to the bowl is a small step that makes a big difference, coaxing out a rich, popcorn-like aroma and a pleasant crunch against the tender beet wedges. Many packaged salad kits and bottled dressings quietly rely on gelatin or gelatin-derived thickeners to get that glossy, clingy texture — here, everything is built from whole, straightforward ingredients with nothing hidden in the mix. Peppery arugula and pumpkin seeds round out the bowl with color and bite, making this as visually striking as it is flavorful. It comes together in one large platter or individual bowls, which makes it equally at home as a weeknight dinner or a dish you'd proudly bring to a gathering.

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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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