Anti Inflammatory Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

Anti Inflammatory Pomegranate-Mint Buckwheat Beet Pilaf

Earthy, jewel-toned, and genuinely exciting to eat, this pilaf brings together roasted beets, toasted buckwheat groats, and a bright lemon-cumin dressing in a way that feels both nourishing and a little celebratory. The beets caramelize at the edges in a hot oven, the buckwheat gets toasted in a dry pan before simmering, and those two steps alone build a depth of flavor that punches well above the ingredient list. Pomegranate arils add little bursts of tartness, fresh mint keeps everything lively, and dry-roasted pumpkin seeds bring just enough crunch to make each bite interesting. Every ingredient here — from the extra virgin olive oil and raw honey in the dressing to the scallion greens folded in at the end — is a whole, minimally processed food with a strong track record in anti-inflammatory eating. Buckwheat in particular is a standout: it's naturally gluten-free, rich in antioxidants, and satisfying in a way that refined grains simply aren't. The recipe serves four and works beautifully warm straight from the bowl or at room temperature, making it just as practical for a weeknight dinner as it is for a weekend lunch spread.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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
Ingredient note
Added 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.
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.

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