Lactose Free Smoky Paprika Buckwheat and Roasted Beet Salad
Earthy roasted beets, nutty toasted buckwheat, and creamy avocado come together over a bed of peppery arugula for a salad that feels genuinely satisfying rather than an afterthought. 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 beautifully. Toasting the buckwheat groats in a dry skillet before adding them to the salad is a small step that makes a big difference, coaxing out a rich, popcorn-like aroma and a pleasant crunch that holds up against the tender beet wedges. Every single ingredient in this recipe is naturally free of dairy and lactose, so there's no need to swap anything out or second-guess a label. The pumpkin seeds add another layer of texture and a subtle richness, while the optional parsley keeps things bright and fresh at the finish. It's the kind of bowl that looks impressive on a platter but comes together with straightforward techniques and pantry-friendly ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!