Gluten Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Gluten Free Pomegranate-Mint Buckwheat Beet Pilaf

This vibrant grain bowl is earthy, bright, and genuinely stunning on the plate — deep ruby beets, jewel-like pomegranate arils, and flecks of fresh mint make it look like something from a high-end restaurant. Buckwheat groats are naturally gluten-free, so there's no substitution trickery here — just a wholesome, ancient seed that toasts up nutty and satisfying before simmering to a perfectly tender bite. The lemon-cumin dressing ties everything together with a citrusy warmth, while the honey adds just enough sweetness to balance the earthiness of the beets and the slight bitterness of the greens. Dry-roasted pumpkin seeds bring a welcome crunch to every forkful, making the texture as interesting as the flavor. It works beautifully served warm straight from the bowl or at room temperature, which makes it a smart choice for meal prep or a make-ahead side at a dinner party. The whole thing comes together with straightforward pantry staples and a single roasting pan, so the effort is minimal for a dish that tastes genuinely impressive.

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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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