Low Sodium Smoky Paprika Buckwheat & Beet Pilaf

Total time1 hr

Prep time15 min

Cook time40 min

Low Sodium Smoky Paprika Buckwheat & Beet Pilaf

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Ingredients

4 servings

For the roasted beets

¾ lb (about 2 medium) beets, peeled and cut into ½-inch cubes
2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pilaf

1 cup raw buckwheat groats (kasha)
1 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 ½ tsp smoked paprika
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp black pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups low-sodium vegetable broth
1 tbsp fresh lemon juice

For serving

3 tbsp fresh flat-leaf parsley, roughly chopped
1–2 tbsp extra virgin olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the beet cubes with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Roast for 22–25 minutes, turning once halfway through, until the edges are caramelized and a fork slides in with no resistance.
2
While the beets roast, heat a large dry skillet over medium heat. Add the buckwheat groats and toast, stirring frequently, for 3–4 minutes until they smell nutty and deepen to a golden-brown color. Transfer to a bowl and set aside.

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