Mushroom Free Smoky Paprika Buckwheat and Roasted Beet Salad
Earthy, vibrant, and packed with bold flavor, this salad is the kind of dish that makes a genuinely impressive centerpiece without requiring anything complicated. Caramelized roasted beet wedges bring a deep sweetness, while toasted buckwheat groats add a satisfying crunch and nutty depth that you just don't get from croutons. Creamy avocado and peppery baby arugula round out the textures, and the smoked paprika and cumin dressing ties everything together with a warm, smoky kick. For anyone navigating a mushroom-free lifestyle, this recipe is naturally a safe bet — every ingredient is straightforward and easy to verify, with no hidden fungi lurking in sauces, broths, or seasoning blends. The dressing comes together in minutes with pantry staples like lemon juice, honey, and garlic, so there's no need to reach for any store-bought shortcuts that might raise ingredient questions. Pumpkin seeds scattered on top add a little extra protein and a satisfying bite that makes this feel like a complete, nourishing meal rather than just a side. Serve it immediately after assembling so the arugula stays lively and the buckwheat keeps its crunch.
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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.
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