Carrageenan Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Carrageenan Free Pomegranate-Mint Buckwheat Beet Pilaf

This grain-based pilaf is a genuinely stunning dish — earthy roasted beets, nutty toasted buckwheat, jewel-bright pomegranate arils, and a cumin-lemon dressing that ties it all together in the most satisfying way. Buckwheat groats are toasted dry before simmering, which deepens their flavor and gives the finished pilaf a hearty, almost rustic backbone. The dressing is whisked together from scratch using olive oil, fresh lemon juice, lemon zest, raw honey, and ground cumin — every ingredient is whole and clean, with no processed additives or thickeners to worry about. That matters more than it might seem, because carrageenan has a way of sneaking into bottled dressings and pre-made grain pouches that look perfectly innocent on the shelf. Here, you control every component from start to finish. Fresh mint and scallion greens add brightness right at the end, while dry-roasted pumpkin seeds bring a welcome crunch that makes each bite feel complete. Serve it warm straight from the bowl or let it cool to room temperature — it holds up beautifully either way.

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!