Oats Free Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(28)

Oats Free Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy, smoky, and genuinely stunning on a plate, this salad brings together roasted beets, creamy avocado, and peppery arugula in a way that feels restaurant-worthy without the fuss. The star move here is toasting raw buckwheat groats in a dry skillet until they turn golden and nutty — it takes just a few minutes and adds an incredible crunch that holds up beautifully against the tender beet wedges. Buckwheat is a naturally grain-free seed (despite the name, it has nothing to do with wheat), which makes it a brilliant stand-in for anyone navigating recipes that typically rely on oat-based toppings or croutons for texture. The smoked paprika and cumin dressing ties everything together with a warm, slightly smoky depth that makes every bite feel intentional. Pumpkin seeds add one more layer of crunch and a subtle richness alongside the silky avocado slices. A handful of fresh parsley scattered over the top brightens the whole dish right before serving. This is the kind of salad that converts skeptics — bold enough to be a main, elegant enough to impress guests.

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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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