Soy Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Soy Free Pomegranate-Mint Buckwheat Beet Pilaf

This grain bowl is a genuine showstopper — earthy roasted beets, nutty toasted buckwheat, jewel-bright pomegranate arils, and fresh mint all pulled together by a cumin-lemon dressing that's bright without being sharp. Buckwheat groats are naturally free from soy in any form, and every other ingredient here — olive oil, honey, pumpkin seeds, fresh herbs — is clean and straightforward with no hidden soy derivatives to second-guess. Toasting the groats dry before simmering is a small step that pays off big, coaxing out a deep, almost roasted-grain flavor that makes the whole pilaf feel more substantial. The dressing does double duty, soaking into the warm buckwheat so every forkful is well-seasoned before the toppings even arrive. Pomegranate arils add little bursts of tartness that play beautifully against the caramelized edges of the beets, while the pumpkin seeds give you a satisfying crunch in every bite. It works equally well warm from the bowl or at room temperature, making it a smart choice for meal prep or a dinner party side that holds up on the table.

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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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