Wheat Free Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets, creamy avocado, and peppery arugula come together in a salad that feels genuinely special — the kind of thing you'd order at a restaurant and then immediately wish you'd made at home. The star of the show is the smoked paprika and cumin dressing, which brings a warm, slightly smoky depth that ties every element together beautifully. Buckwheat often surprises people who haven't cooked with it before — it's a seed, not a grain related to wheat, which is exactly what makes it such a smart base here. Toasting the groats in a dry skillet before adding them to the salad unlocks a nutty, almost popcorn-like flavor that adds serious texture without any heaviness. Pumpkin seeds round out the crunch factor while the lemon juice in the dressing keeps everything bright and fresh. This is the kind of salad that actually satisfies, with enough healthy fat from the avocado and olive oil to keep you full well past the last bite.

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