Shellfish Free Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(28)

Shellfish 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 of the bowl together beautifully. Toasting the buckwheat groats in a dry skillet before adding them to the salad is a small step that makes a big difference, coaxing out a rich, popcorn-like nuttiness that adds satisfying crunch alongside the pumpkin seeds. The beets are foil-roasted until completely tender, which concentrates their sweetness and makes the skins slip right off — no peeling required. Every ingredient here is naturally free from shellfish and ocean-derived proteins, so there's no label-scanning or substitution stress involved. This is the kind of plant-forward dish that works just as well as a weeknight dinner as it does on a dinner party table, and the bold colors alone make it worth serving on your best platter.

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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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