Hazelnut Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Hazelnut 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 with a touch of raw honey. The buckwheat is dry-toasted before simmering, which deepens its flavor considerably and gives the finished pilaf a satisfying, slightly chewy texture that holds up beautifully against the tender caramelized beets. Fresh mint and sliced scallion greens add a cool, herby lift, while dry-roasted pumpkin seeds bring just enough crunch to make every forkful interesting. For anyone navigating tree nut allergies or sensitivities, this recipe is a relief — every ingredient is straightforward and naturally free of the hidden nut additions that can sneak into grain salads and pilafs at restaurants or in packaged mixes. The lemon-honey dressing comes together in minutes and does double duty, soaking into the warm buckwheat so the whole dish tastes cohesive rather than thrown together. Serve it warm straight from the bowl or let it come to room temperature for a make-ahead lunch that actually gets better as it sits.

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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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