Coconut Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Coconut 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 makes every bite feel intentional. Buckwheat groats get dry-toasted before simmering, which coaxes out a deep, almost smoky nuttiness that pairs beautifully with the caramelized edges on those roasted beet cubes. 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 scallion greens keep things lively, and a handful of dry-roasted pumpkin seeds adds just enough crunch to make the whole bowl feel satisfying rather than fussy. For anyone navigating recipes that sneak in coconut oil, coconut aminos, or coconut-based dressings, this one is refreshingly straightforward — every ingredient is exactly what it looks like, with no hidden substitutes to second-guess. It works beautifully served warm straight from the bowl or at room temperature, making it just as practical for a weeknight dinner as it is impressive enough to bring to a gathering.

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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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