Seed Oil Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Seed Oil Free Pomegranate-Mint Buckwheat Beet Pilaf

This grain bowl is a genuine showstopper — earthy roasted beets, nutty toasted buckwheat, jewel-bright pomegranate arils, and a shower of fresh mint all come together in one deeply satisfying dish. The dressing is built entirely from extra virgin olive oil, fresh lemon juice, raw honey, and cumin, so every drop of fat in this recipe comes from a whole, minimally processed source — no refined or industrially extracted oils anywhere. Toasting the buckwheat groats dry before simmering them unlocks a rich, almost smoky depth that makes the grain taste far more complex than its short ingredient list suggests. Caramelized beet edges, the pop of pomegranate, and dry-roasted pumpkin seeds add layers of texture that keep every forkful interesting. The lemon-cumin dressing gets tossed in while the buckwheat is still warm, letting the groats soak up every bit of brightness before the fresh herbs and scallion greens go in. It works beautifully served warm straight from the bowl or at room temperature, making it just as practical for a weeknight dinner as it is impressive enough to bring to a table full of guests.

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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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