Celery Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Celery 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 cumin-lemon dressing that's bright, a little sweet, and completely addictive. Toasting the buckwheat groats dry before simmering them is the move that takes this from simple to seriously good, coaxing out a deep, almost smoky nuttiness that pairs beautifully with the caramelized edges on the beets. The honey-lemon dressing gets tossed in while the buckwheat is still warm, so every grain soaks up that citrusy, spiced flavor before the fresh ingredients go in. Torn mint leaves and scallion greens keep things lively and herbaceous, while dry-roasted pumpkin seeds add a satisfying crunch in every bite. The whole thing works just as well served warm straight from the bowl as it does at room temperature, making it a smart choice for meal prep or a relaxed dinner spread. Every ingredient here is naturally free of celery and celery derivatives — no mirepoix bases, no celery salt hiding in a spice blend, just clean, whole-food components you can feel confident about.

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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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