Breastfeeding Friendly Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Breastfeeding Friendly Pomegranate-Mint Buckwheat Beet Pilaf

This grain-based pilaf is a genuinely beautiful dish — jewel-toned beets, ruby pomegranate arils, and bright torn mint all folded together into something that looks as good as it tastes. Buckwheat groats are toasted before simmering, which gives the whole base a nutty, earthy depth that pairs surprisingly well with the sweet-tart lemon and honey dressing. Beets bring natural folate and iron, pumpkin seeds add a satisfying crunch along with a solid hit of zinc and healthy fats, and pomegranate arils deliver a burst of antioxidants — all nutrients that matter when your body is working hard to nourish a baby. The cumin-lemon dressing ties everything together without relying on anything processed or hard to track down. Fresh mint and scallion greens keep the flavor lively and clean, so this never feels heavy even though it's genuinely filling. It works warm straight from the bowl or at room temperature, which makes it easy to prep ahead and come back to during a busy day. Simple, wholesome, and colorful enough to actually feel like a treat.

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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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