Paraben Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Paraben Free Pomegranate-Mint Buckwheat Beet Pilaf

This pilaf is a feast for the eyes before it even hits the table — deep ruby beets, jewel-like pomegranate arils, and flecks of bright green mint all tumbled together over nutty, toasted buckwheat. The buckwheat groats are dry-toasted first, which coaxes out a rich, almost earthy depth before they ever meet water, and the result is a grain that stays pleasantly firm rather than turning mushy. A lemon-cumin dressing with a touch of raw honey ties everything together with just the right balance of brightness and warmth. Every single ingredient here is a whole, recognizable food — no preservatives, no synthetic additives, nothing that requires a label check or a second guess. That matters a lot when you're cooking for people who need to avoid the kinds of hidden compounds that sneak into processed sauces and packaged grains. Pumpkin seeds and scallion greens add crunch and a mild savory bite that rounds out the sweetness of the beets and pomegranate beautifully. Serve it warm straight from the bowl or let it come to room temperature — it holds up either way and honestly gets better as the dressing soaks in.

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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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