Macadamia Free Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(28)

Macadamia 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 special without requiring any fussy technique. The smoked paprika and cumin dressing is the real star here — whisked together in minutes, 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 pays off big, giving the whole dish a satisfying crunch and a toasty, almost popcorn-like aroma. Pumpkin seeds add another layer of texture and a subtle richness that keeps each bite interesting from start to finish. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. This is the kind of vibrant, produce-forward bowl that looks stunning on a platter for guests but is equally worth making on a quiet weeknight just for yourself.

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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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