Oats Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Oats Free Pomegranate-Mint Buckwheat Beet Pilaf

This pilaf is a showstopper — jewel-toned beets, ruby pomegranate arils, and torn fresh mint all tumbled together with nutty buckwheat groats in a bright lemon-cumin dressing. Buckwheat is naturally a seed, not a grain, which means it's completely free from oat-related concerns and a fantastic base for anyone navigating that restriction without sacrificing heartiness or texture. Toasting the groats in a dry pan before simmering them is a small step that pays off big, coaxing out a deep, nutty aroma that makes the whole dish smell incredible. The honey-lemon dressing ties everything together with just enough sweetness and acidity to balance the earthy beets and the crunch of dry-roasted pumpkin seeds. Scallion greens keep things fresh and light, while the pomegranate arils burst with tart juice in every bite. It works beautifully warm straight from the bowl or served at room temperature, making it just as practical for a weeknight dinner as it is impressive enough for a dinner party spread.

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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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