Rye Free Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Rye Free Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy, smoky, and genuinely stunning on the 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. Despite the name, buckwheat has absolutely no relation to wheat or rye — it's a seed, not a grain, which makes it a naturally safe and satisfying base for anyone navigating rye-free eating. The groats get dry-toasted in a skillet until golden and nutty, adding a satisfying crunch that holds up beautifully against the tender, caramelized beets. A smoked paprika and cumin dressing ties everything together with a warm, slightly smoky depth that makes this salad taste far more complex than the ingredient list suggests. Pumpkin seeds add another layer of texture, and the bright hit of lemon juice keeps the whole thing from feeling heavy. Every component is straightforward and whole-food, so there's no need to scrutinize labels or worry about hidden rye-based additives sneaking in. Serve it on a wide platter for a weeknight dinner that looks like it came from a restaurant kitchen.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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