Alpha Gal Friendly Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Alpha Gal Friendly Pomegranate-Mint Buckwheat Beet Pilaf

This pilaf is a stunning, jewel-toned bowl that tastes as vibrant as it looks — earthy roasted beets, nutty toasted buckwheat, and bursts of tart pomegranate all pulled together with a bright lemon-cumin dressing. Buckwheat is a seed, not a grain, making it a naturally smart choice when you need to sidestep the mammal-derived ingredients that can sneak into so many pantry staples. The dressing leans on olive oil, fresh lemon, and a touch of raw honey, so every component is clean and plant-forward without sacrificing any richness. Toasting the buckwheat groats before simmering them is a small step that pays off big — it deepens the flavor and keeps each groat fluffy and distinct rather than mushy. Torn fresh mint and sliced scallion greens add a cool, herby lift, while dry-roasted pumpkin seeds bring just enough crunch to make every forkful interesting. It works beautifully warm straight from the bowl or at room temperature, which makes it equally at home as a weeknight dinner or a dish you bring to a gathering without any stress.

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

2 medium beets (about 12 oz total), peeled and cut into ¾-inch cubes
1 tbsp extra virgin olive oil
¼ tsp salt

For the buckwheat

1 cup raw buckwheat groats
2 cups water
¼ tsp salt

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp raw honey
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper

For the pilaf

½ cup pomegranate arils
⅓ cup fresh mint leaves, roughly torn
3 scallions (green tops only), thinly sliced
¼ cup dry-roasted pumpkin seeds

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 a dry medium saucepan over medium heat. Add the buckwheat groats and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden — watch closely, as they can darken quickly.

Want the full recipe?

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