Walnut Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Walnut Free 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 bright lemon-cumin dressing that you'll want to drizzle on everything. 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. Torn fresh mint and sliced scallion greens keep things lively and green, while dry-roasted pumpkin seeds add the satisfying crunch you'd normally expect from tree nuts — no walnuts needed, and honestly, nothing is missing. The honey-lemon dressing ties every element together with just enough sweetness to balance the beets' earthiness and the pomegranate's tartness. It's the kind of recipe that works beautifully warm straight from the kitchen or served at room temperature, making it ideal for meal prep or a relaxed dinner spread. Whether you're navigating a tree-nut allergy or simply cooking for a crowd with mixed dietary needs, this pilaf delivers bold, satisfying flavor without any compromise.

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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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