Vegan Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Vegan Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets and nutty toasted buckwheat groats come together here in a hearty, texture-packed salad that's as satisfying as it looks. Peppery arugula gets tossed in a bright, smoky dressing built from good olive oil, fresh lemon juice, smoked paprika, cumin, and grated garlic, so every bite carries that warm, punchy flavor. Creamy avocado slices and crunchy pumpkin seeds finish things off with just the right contrast, and a scatter of fresh parsley adds a clean, herby lift. The beets roast low and slow until fork-tender, while the buckwheat gets a quick pan-toast that brings out its deep, toasty aroma — a technique that makes the whole dish feel a little more special without any extra fuss. It's colorful, filling enough for a main course, and a genuinely great fit for a vegan table.

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Ingredients

4 servings

For the roasted beets

1 lb medium beets (about 3–4), scrubbed and trimmed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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