Low Iodine Smoky Paprika Buckwheat & Beet Pilaf
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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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