Wheat Free Pomegranate-Mint Buckwheat Beet Pilaf
This grain bowl is a showstopper — jewel-toned beets, ruby pomegranate arils, and flecks of bright green mint make it look like something you'd order at a fancy café, but it comes together in your own kitchen with straightforward steps. Buckwheat groats are the real hero here: despite the name, buckwheat is entirely unrelated to wheat and is naturally free of gluten-containing grains, making it a genuinely satisfying base for anyone navigating wheat sensitivities. Toasting the groats in a dry pan before simmering them unlocks a deep, nutty aroma that elevates the whole dish before a single other ingredient hits the bowl. The lemon-cumin dressing — built from olive oil, fresh lemon juice, honey, and warm spice — soaks into the warm buckwheat and ties the earthy beets and sweet-tart pomegranate together beautifully. Dry-roasted pumpkin seeds add a satisfying crunch in every bite, and the scallion greens keep things fresh without overpowering the more delicate mint. It's equally good served warm straight from the bowl or at room temperature, which makes it a brilliant option for meal prep or a relaxed dinner spread.
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Learn more →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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