Za'atar-Roasted Beet and Buckwheat Salad with Tahini Dressing
Total time1 hr 15 min
Prep time20 min
Cook time45 min
5.0(18)
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Learn more →Ingredients
4 servings
For the roasted beets
- 4 medium beets (about 1.5 lb), peeled and cut into ¾-inch wedges
- 2 tbsp extra virgin olive oil
- 1 tbsp za'atar
- ¼ tsp salt
- ¼ tsp black pepper
For the buckwheat
- ¾ cup raw buckwheat groats
- 1 ½ cups water
- ¼ tsp salt
For the tahini dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 tbsp za'atar
- 1 tsp honey
- 1 small garlic clove, finely grated
- 2–3 tbsp water, to thin
- ¼ tsp salt
For the salad
- 4 cups baby arugula
- ¼ cup raw pumpkin seeds
- ⅓ cup pomegranate seeds
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the beet wedges on a large baking sheet with 2 tbsp olive oil, 1 tbsp za'atar, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer.
- 2
Roast the beets for 35–40 minutes, flipping once halfway through, until tender when pierced with a fork and the edges are caramelized and slightly crisped.
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