Gelatin Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Gelatin Free Pomegranate-Mint Buckwheat Beet Pilaf

This grain bowl is a genuine showstopper — earthy roasted beets, nutty toasted buckwheat, jewel-bright pomegranate arils, and a cumin-lemon dressing that ties every element together in the most satisfying way. Buckwheat groats are naturally free of any animal-derived setting agents, so there's no need to scrutinize labels or swap out suspicious ingredients — what you see is exactly what you get. Toasting the groats in a dry pan before simmering them is a small step that pays off enormously, coaxing out a deep, almost roasted-coffee warmth that makes the whole pilaf feel more complex than the ingredient list suggests. The dressing — bright with fresh lemon juice and zest, grounded by cumin, and just barely sweetened with raw honey — soaks into the warm buckwheat beautifully before the fresh herbs and pomegranate even hit the bowl. Torn mint leaves and sliced scallion greens keep things lively and green, while pumpkin seeds add a satisfying crunch in every bite. It's the kind of dish that works equally well warm from the stove or at room temperature, making it a reliable option for meal prep, potlucks, or a weeknight dinner that feels a little special.

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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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