Pescatarian Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Pescatarian 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 cumin-lemon dressing with just a touch of honey. 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. Caramelized edges on the beets add a subtle sweetness that plays beautifully against the tartness of fresh lemon juice and the pop of those pomegranate seeds. Torn mint leaves and sliced scallion greens keep things bright and fresh, while dry-roasted pumpkin seeds give every forkful a satisfying crunch. Everything here is naturally plant-forward and free of meat, making it an effortless fit for anyone eating seafood-inclusive but keeping things light and wholesome. It works beautifully served warm straight from the bowl, but it also holds up well at room temperature, making it a smart choice for a relaxed dinner or a make-ahead lunch. This is the kind of recipe that looks like you spent all afternoon in the kitchen — and nobody needs to know otherwise.

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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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