Pescatarian Smoky Paprika Buckwheat and Roasted Beet Salad
Earthy, smoky, and genuinely stunning on the plate, this salad is the kind of dish that makes plant-forward eating feel effortless and exciting. Jewel-toned roasted beet wedges, creamy avocado slices, and peppery baby arugula come together over a base of toasted buckwheat groats that add a satisfying crunch you won't find in your average grain salad. The real star is the dressing — smoked paprika and cumin give it a deep, almost campfire-like warmth, while fresh lemon juice and honey keep everything bright and balanced. Toasting the buckwheat in a dry skillet before dressing it is a small step that pays off enormously, coaxing out a nutty richness that makes the whole bowl feel more complex than its ingredient list suggests. Pumpkin seeds scattered on top add another layer of texture and a subtle richness that ties everything together. This is a naturally fish-free, meat-free recipe built entirely from whole, unprocessed ingredients, so there's no label-reading required and no hidden surprises. Whether you're serving it as a light main or a show-stopping side, it holds up beautifully and looks like something you'd order at a restaurant.
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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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