Brazil Nut Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Brazil Nut Free Pomegranate-Mint Buckwheat Beet Pilaf

This grain bowl is a genuine showstopper — earthy roasted beets, nutty toasted buckwheat, and jewel-bright pomegranate arils all pulled together by a bright lemon-cumin dressing that you'll want to drizzle on everything. Toasting the buckwheat groats before simmering them is a small step that pays off big, coaxing out a deep, almost smoky nuttiness that makes the whole dish feel more complex than the ingredient list suggests. The dressing — olive oil, fresh lemon juice, zest, a touch of raw honey, and ground cumin — emulsifies into something tangy and warm that soaks right into the grains while they're still hot. Fresh mint and sliced scallion greens fold in at the end, keeping things lively and green against all that deep purple and red. Pumpkin seeds add just the right amount of crunch without any of the cross-contamination concerns that come with tree nuts, making this a genuinely worry-free choice for anyone navigating nut allergies. It works beautifully served warm straight from the bowl or at room temperature, which also makes it a fantastic make-ahead option for lunches or a dinner party side. Clean, colorful, and deeply satisfying — this is the kind of recipe that quietly becomes a regular.

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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
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.

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