Gut Friendly Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Gut Friendly Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy, smoky, and genuinely satisfying, this salad brings together roasted beets, toasted buckwheat groats, creamy avocado, and peppery arugula in a way that feels both nourishing and exciting. The buckwheat is dry-toasted in a skillet until golden and nutty before it ever hits the bowl, giving it a satisfying crunch that makes every bite more interesting. Smoked paprika and cumin in the lemon-olive oil dressing add a warm, layered depth that ties all the components together without overwhelming the natural sweetness of the beets. Every ingredient here — the whole beets, raw pumpkin seeds, leafy greens, and avocado — is a genuine win for gut health, offering fiber, healthy fats, and plant diversity in a single dish. Buckwheat in particular is a naturally gluten-free seed grain that's gentle on digestion and rich in prebiotic fiber, making it a smart swap for more processed grains. The dressing comes together in minutes, and the beets can roast mostly hands-off, so the effort is low even though the result looks stunning on the table. A scatter of fresh parsley at the end brightens everything up and makes this one worth adding to your regular rotation.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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