Vegetarian Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(28)

Vegetarian Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets, creamy avocado, and peppery arugula come together in a salad that feels genuinely exciting rather than like an afterthought. The real star of the dressing is smoked paprika paired with cumin and a touch of honey, which gives the whole bowl a warm, slightly smoky depth that keeps you going back for another forkful. Toasting the buckwheat groats in a dry skillet before adding them is a small step that pays off big — they turn golden and nutty, adding a satisfying crunch that holds up beautifully against the tender beet wedges. Pumpkin seeds round out the texture, and the bright hit of fresh lemon juice in the dressing keeps everything feeling light and vibrant. This is the kind of plant-forward meal that doesn't ask you to compromise on flavor or substance — it's filling enough to stand alone as a main course. A scatter of flat-leaf parsley at the end is optional but adds a fresh, herby finish that ties everything together.

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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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