Turkey Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Turkey Free Pomegranate-Mint Buckwheat Beet Pilaf

This grain-based pilaf is a stunning centerpiece that proves plant-forward cooking can be deeply satisfying and full of personality. Toasted buckwheat groats form a nutty, hearty base that soaks up a bright lemon-cumin dressing, while caramelized roasted beets add earthy sweetness and a gorgeous jewel-toned color to every forkful. Bursts of pomegranate arils and torn fresh mint keep things lively, and a handful of dry-roasted pumpkin seeds brings just enough crunch to make each bite interesting. The whole dish comes together without a single animal protein in sight, making it an effortless fit for anyone steering clear of poultry at the table. It works beautifully warm straight from the bowl or served at room temperature, so it's just as practical for a weeknight dinner as it is for a spread where dishes need to sit out a while. The layered textures and bold, tangy dressing mean nobody is going to miss what isn't there.

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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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