Nutmeg Free Smoky Paprika Buckwheat and Roasted Beet Salad
Earthy roasted beets, peppery arugula, and creamy avocado come together in a salad that feels genuinely restaurant-worthy without requiring much fuss. The smoked paprika and cumin dressing is the real star here — bright from fresh lemon juice, gently sweet from honey, and deeply savory from that hit of grated garlic. Toasting the buckwheat groats in a dry skillet before adding them to the bowl is a small step that pays off big, giving the whole dish a satisfying crunch and a warm, nutty depth. Many spice blends and pre-made dressings sneak in warming spices you might not want, but this one is built entirely from scratch so you know exactly what's going in. Every ingredient pulls its weight, from the pumpkin seeds adding a subtle richness to the fresh parsley brightening the finish. It's hearty enough to serve as a main and vibrant enough to impress at a dinner table without a single compromise on flavor.
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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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