Mediterranean Diet Friendly Pesto-Walnut Buckwheat Beet Pilaf
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Learn more →Ingredients
4 servings
For the roasted beets
- 3 medium beets (about 1 lb total), peeled and cut into ¾-inch cubes
- 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.
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