Pistachio Free Smoky Paprika Buckwheat and Roasted Beet Salad
Earthy, smoky, and genuinely stunning on the plate, this hearty salad brings together roasted beet wedges, toasted buckwheat groats, creamy avocado, and peppery arugula in a way that feels both rustic and restaurant-worthy. 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 salad is a small step that pays off big, turning the groats golden and nutty so they add real texture and flavor rather than just bulk. Pumpkin seeds bring a satisfying crunch and round out the whole bowl without any of the cross-contamination concerns that come with tree nuts like pistachios. Every ingredient here is naturally free of those worries, so you can build the whole dish with confidence and zero label-checking stress. It works beautifully as a main or a generous side, and the bold colors make it the kind of thing people actually stop and photograph before they dig in.
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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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