Red Meat Allergy Friendly Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(28)

Red Meat Allergy Friendly Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets, nutty toasted buckwheat, creamy avocado, and peppery arugula come together in a salad that feels genuinely satisfying rather than an afterthought. The smoked paprika and cumin dressing is the real star here — whisked together with fresh lemon juice, honey, and grated garlic, it brings a warm, slightly smoky depth that ties every component together beautifully. Toasting the buckwheat groats in a dry skillet before adding them to the bowl is a small step that makes a big difference, coaxing out a rich, popcorn-like nuttiness you won't want to skip. For anyone navigating a red meat allergy, this kind of hearty, plant-forward dish is a genuine win — it's filling and complex enough that nothing feels missing from the plate. The pumpkin seeds add a satisfying crunch, and the avocado keeps things creamy without any dairy in the mix. Everything here is whole, recognizable, and free from the processed shortcuts that can make label-reading stressful. Serve it straight from the platter while the dressing is fresh and the arugula still has its bite.

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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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