Lupin Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Lupin Free Pomegranate-Mint Buckwheat Beet Pilaf

This grain-forward pilaf is a feast for the eyes and the palate — jewel-toned beets, ruby pomegranate arils, and flecks of bright green mint all tumbled together over nutty, toasted buckwheat. The buckwheat groats get dry-toasted before simmering, which coaxes out a deep, earthy flavor that pairs beautifully with the cumin-lemon dressing drizzled over the top. Roasting the beets until their edges caramelize adds a subtle sweetness that plays off the tartness of fresh lemon juice and the pop of pomegranate. Every single ingredient here is naturally free from lupin — no flour blends, no legume-based fillers, nothing to second-guess on the label. Dry-roasted pumpkin seeds bring a satisfying crunch, while scallion greens and torn mint keep things fresh and lively without any fuss. The dressing comes together in one small bowl and does a lot of heavy lifting, tying the whole dish into something that feels genuinely special. Serve it warm straight from the bowl or let it cool to room temperature — it holds up beautifully either way.

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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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