Pecan Free Smoky Paprika Buckwheat and Roasted Beet Salad
Earthy, smoky, and genuinely stunning on a plate, this salad brings together roasted beet wedges, toasted buckwheat groats, creamy avocado, and peppery arugula in a way that feels both hearty and fresh. The dressing is where the magic really happens — smoked paprika and cumin give it a deep, warm backbone, while fresh lemon juice and honey keep things bright and balanced. Toasting the buckwheat in a dry skillet before adding it to the bowl is a small step that pays off big, coaxing out a nutty, almost popcorn-like flavor that adds serious texture. Roasting the beets low and slow in foil means they come out tender all the way through, with a concentrated sweetness that plays beautifully against the smoky vinaigrette. Pumpkin seeds bring the crunch and a subtle richness without any of the cross-contamination concerns that can come with mixed nut toppings at the store. Everything here is naturally free of tree nuts, so you can serve it at a dinner party or pack it for lunch without second-guessing a single ingredient. A scatter of fresh parsley over the top right before serving pulls the whole thing together and makes it look like something straight off a restaurant menu.
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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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