Anti Inflammatory Smoky Paprika Buckwheat & Beet Pilaf
Earthy, smoky, and deeply satisfying, this pilaf brings together roasted beets and toasted buckwheat groats in a way that feels both hearty and genuinely nourishing. The beets caramelize at high heat until their edges are golden and their centers are tender, while the buckwheat gets a quick dry-toast in the skillet to unlock a rich, nutty depth before it ever touches liquid. A fragrant base of onion, garlic, smoked paprika, cumin, and turmeric ties everything together — and that spice lineup is doing serious work, since each one carries well-documented compounds associated with reducing inflammation in the body. Buckwheat itself is a whole grain powerhouse, naturally gluten-free and packed with antioxidants, making it a smart swap for refined grains that can drive up inflammatory markers. A squeeze of fresh lemon juice and a final drizzle of extra virgin olive oil brighten the whole dish and add another layer of healthy fats that support an anti-inflammatory approach to eating. Fresh parsley scattered over the top keeps things vibrant and adds a clean, herby finish. This recipe serves four and comes together with simple, whole-food ingredients that are easy to find and even easier to feel good about.
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Learn more →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
- ¼ tsp salt
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
- 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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