Walnut Free Smoky Paprika Buckwheat and Roasted Beet Salad
Earthy roasted beets, peppery arugula, and creamy avocado come together in a salad that feels genuinely special without being fussy. The toasted buckwheat groats are the secret weapon here — a quick dry-toast in a skillet turns them golden and nutty, adding a satisfying crunch that makes every bite more interesting. A smoky paprika and cumin dressing ties the whole thing together with a warm, slightly sweet depth that you'll want to drizzle on everything. Pumpkin seeds round out the texture, so there's no need for tree nuts to make this feel hearty and complete. Salads that rely on walnuts or pecans for crunch can be tricky to adapt, but this one never needed them — the buckwheat and pepitas do all that work naturally. The beets roast low and slow in foil until perfectly tender, and the skins slip right off, making the prep more relaxed than it looks. Serve it on a big platter for a weeknight dinner that looks like it came from a proper café kitchen.
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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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