Chestnut Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Chestnut 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, warm, and a little addictive. Buckwheat groats get dry-toasted before simmering, which deepens their flavor and keeps every grain distinct rather than mushy. The dressing — olive oil, fresh lemon juice and zest, honey, and cumin — soaks into the warm groats so the whole pilaf tastes cohesive rather than like a pile of separate ingredients. Torn mint and sliced scallion greens add freshness right at the end, while dry-roasted pumpkin seeds give you a satisfying crunch in every bite. For anyone navigating tree nut restrictions, this recipe is naturally free of chestnuts and any other tree nut — the crunch and richness here come entirely from pumpkin seeds, so there's nothing to swap or second-guess. It works beautifully served warm straight from the bowl, but it also holds up well at room temperature, making it a smart choice for a relaxed dinner or a packed lunch the next day.

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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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