Sesame Free Smoky Paprika Buckwheat and Roasted Beet Salad
Earthy roasted beets, nutty toasted buckwheat, and creamy avocado come together on a bed of peppery arugula for a salad that feels genuinely special without requiring much fuss. 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 element 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 that adds satisfying crunch alongside the pumpkin seeds. For anyone navigating sesame allergies or sensitivities, this kind of bold, satisfying grain salad can be surprisingly hard to find — tahini shows up in so many dressings and grain bowls that it almost feels unavoidable. Here, every ingredient is straightforward and easy to verify, from the olive oil base to the whole spices, so you can build your plate with total confidence. The beets are foil-roasted until completely tender, then slipped out of their skins and cut into wedges that soak up the dressing in the best possible way. Finish with a scatter of fresh parsley and serve immediately while the buckwheat still has its crunch.
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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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