Yeast Free Smoky Paprika Buckwheat and Roasted Beet Salad

Total time1 hr 15 min

Prep time20 min

Cook time45 min

4.7

(28)

Yeast Free Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets, creamy avocado, and peppery arugula come together in a salad that feels genuinely satisfying rather than virtuous and boring. The toasted buckwheat groats are the secret weapon here — a quick turn in a dry skillet transforms them into something nutty and crunchy that adds real texture to every bite. A smoked paprika and cumin dressing ties everything together with a warm, slightly smoky depth that makes this feel far more complex than the ingredient list suggests. Avoiding yeast can get tricky with packaged dressings and condiments that sneak in fermented or brewer's yeast, but this one is built entirely from scratch with lemon juice, honey, and fresh garlic — nothing hidden, nothing processed. Buckwheat is naturally yeast-free and wonderfully hearty, making it a smart grain-free-adjacent base for anyone navigating those restrictions without wanting to sacrifice substance. Pumpkin seeds scattered on top add a final layer of crunch and a mild richness that rounds out the whole bowl. This is the kind of salad you actually look forward to eating.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!