High Fructose Corn Syrup Free Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(28)

High Fructose Corn Syrup Free Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets, nutty toasted buckwheat, and creamy avocado come together on a bed of peppery arugula for 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, a touch of honey, and grated garlic, it brings a warm, slightly smoky depth that ties every component together beautifully. One of the trickiest parts of avoiding high fructose corn syrup is navigating store-bought dressings and packaged grains, which are notorious hiding spots for the stuff — this recipe sidesteps all of that by building everything from scratch with whole, recognizable ingredients. Toasting the buckwheat groats in a dry skillet before dressing them is a small step that pays off big, coaxing out a rich, popcorn-like aroma that adds real texture to every bite. Pumpkin seeds scattered on top give a satisfying crunch, and the optional parsley finish keeps things bright and fresh. It's the kind of salad that works just as well as a weeknight main as it does alongside something off the grill.

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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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