Anti Inflammatory Pesto-Walnut Buckwheat Beet Pilaf

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Anti Inflammatory Pesto-Walnut Buckwheat Beet Pilaf

Earthy, vibrant, and deeply satisfying, this pilaf brings together roasted beets, toasted buckwheat groats, and a bright walnut-basil pesto into a bowl that looks as stunning as it tastes. The beets caramelize at the edges in a hot oven, the buckwheat gets toasted in olive oil before simmering in vegetable broth for a nutty depth, and the homemade pesto — built on walnuts, fresh basil, lemon juice, and good extra-virgin olive oil — ties everything together in the most gorgeous deep pink-purple swirl. Every single ingredient here pulls its weight from an anti-inflammatory standpoint: walnuts deliver omega-3 fatty acids, extra-virgin olive oil brings polyphenols, beets are loaded with betalains, and fresh basil and lemon add brightness without any processed fillers. This is the kind of recipe that proves eating to support your body doesn't mean sacrificing flavor or visual drama. It comes together in about 45 minutes and serves four, making it an easy weeknight centerpiece or a make-ahead grain bowl that holds up beautifully at room temperature. Scatter the extra chopped walnuts on top right before serving for crunch, and don't skip the fresh parsley if you have it — it adds a clean, herby finish that really lifts the whole dish.

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

3 medium beets (about 1 lb total), peeled and cut into ¾-inch cubes
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
See all
1 tbsp extra-virgin olive oil
¼ tsp salt

For the buckwheat pilaf

1 cup raw buckwheat groats
1 tbsp extra-virgin olive oil
2 cups low-sodium vegetable broth
¼ tsp salt

For the walnut pesto

2 cups fresh basil leaves, loosely packed
½ cup dry-roasted walnuts
1 clove garlic, peeled
2 tbsp lemon juice (from about 1 lemon)
¼ cup extra-virgin olive oil
¼ tsp salt
¼ tsp black pepper

For serving

¼ cup dry-roasted walnuts, roughly chopped
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the beet cubes with 1 tbsp olive oil and 1/4 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 30–35 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are beginning to caramelize.
2
While the beets roast, heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the buckwheat groats and toast, stirring frequently, for 3–4 minutes until they smell nutty and turn a shade deeper golden.

Want the full recipe?

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