Seed Oil Free Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets, toasty buckwheat groats, creamy avocado, and peppery arugula come together in a salad that feels genuinely satisfying rather than virtuous and sad. The smoked paprika and cumin dressing is the real star — whisked together with fresh lemon juice, honey, and grated garlic, it brings a warm, slightly smoky depth that ties every component together beautifully. Every drop of fat in this recipe comes from extra-virgin olive oil and whole-food sources like avocado and pumpkin seeds, so you can enjoy it without any of the refined seed oils that sneak into so many store-bought dressings and packaged grain salads. Toasting the raw buckwheat groats in a dry skillet before dressing them is a small step that pays off big — it coaxes out a deep, nutty flavor that makes the whole bowl feel more complex and intentional. The beets roast low and slow in foil until they're completely tender, then get rubbed of their skins and cut into wedges that caramelize slightly at the edges. This is the kind of recipe that looks impressive on a platter but relies entirely on straightforward technique and clean, whole ingredients — no shortcuts needed, and nothing to second-guess.

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