Anti Inflammatory Za'atar-Roasted Beet and Buckwheat Salad with Tahini Dressing
Earthy, jewel-toned, and genuinely satisfying, this grain-based salad is the kind of bowl that makes you feel good from the first bite to the last. Caramelized beet wedges roasted with za'atar develop deep, slightly crispy edges that pair beautifully with nutty toasted buckwheat groats — a whole grain that holds its shape and adds real substance. The creamy tahini dressing, brightened with fresh lemon juice and a touch of honey, ties everything together with a richness that never feels heavy. Peppery arugula, jewel-like pomegranate seeds, and toasted pumpkin seeds round out the textures and colors, making this as stunning to look at as it is to eat. Every single ingredient here pulls its weight from an anti-inflammatory standpoint — olive oil, beets, pumpkin seeds, and lemon are all doing quiet, powerful work alongside the herbs in the za'atar blend. It comes together in about the time it takes to roast the beets, and the recipe serves four, making it an easy choice for a weeknight dinner or a make-ahead lunch. This is the rare salad that actually keeps you full.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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