Turmeric Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Turmeric Free Pomegranate-Mint Buckwheat Beet Pilaf

This grain-based pilaf is a genuinely stunning dish — jewel-toned beets, ruby pomegranate arils, and flecks of bright green mint make it look like something you'd order at a fancy bistro, yet it comes together with straightforward pantry staples. The buckwheat groats are toasted in a dry pan before simmering, which coaxes out a deep, nutty flavor that pairs beautifully with the earthy sweetness of the caramelized roasted beets. A lemon-honey dressing with a touch of cumin ties everything together without leaning on any warming spices that could be a problem for those avoiding certain blends — the seasoning here is clean, simple, and completely transparent. Pomegranate arils add little bursts of tartness, while dry-roasted pumpkin seeds bring a satisfying crunch to every forkful. Fresh mint and scallion greens keep the whole bowl feeling light and vibrant rather than heavy. It works beautifully served warm straight from the kitchen or at room temperature, making it a flexible option for meal prep, potlucks, or a weeknight side that quietly steals the show.

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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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