Nutmeg Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Nutmeg 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 that hits every note at once. The buckwheat gets dry-toasted before simmering, which coaxes out a deep, almost smoky flavor that makes the whole dish feel far more complex than the ingredient list suggests. Torn fresh mint and sliced scallion greens keep things lively, while dry-roasted pumpkin seeds add a satisfying crunch in every bite. The honey-lemon dressing is whisked together in minutes and does double duty — it seasons the grains as they cool and ties the roasted beets seamlessly into the mix. Many warming grain dishes lean heavily on spices like nutmeg to build depth, but this one achieves that same cozy, layered quality through caramelized beet edges, toasted groats, and ground cumin alone. It's equally good served warm straight from the bowl or at room temperature, making it a smart choice for meal prep or a relaxed dinner spread. If you're looking for something that looks impressive, eats like comfort food, and comes together with honest, whole ingredients, this pilaf absolutely delivers.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!