Macadamia Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Macadamia 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 with a bright lemon-cumin dressing that you'll want to drizzle on everything. The buckwheat is toasted dry before simmering, which coaxes out a deep, almost smoky flavor that makes the whole dish feel far more complex than the ingredient list suggests. Fresh mint and sliced scallion greens keep things lively, while dry-roasted pumpkin seeds add just enough crunch to make every forkful interesting. The honey-lemon dressing ties the sweet, savory, and herby elements into something genuinely cohesive rather than a jumble of trendy ingredients. Because every component here is a whole, recognizable food — no spice blends, no packaged sauces — you never have to second-guess what's actually in your bowl. It works beautifully served warm straight from the kitchen or at room temperature, making it an easy candidate for meal prep or a relaxed dinner party side. This is the kind of recipe that looks impressive on the table but rewards you with very little stress behind the scenes.

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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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