Spice Free Za'atar-Tahini Buckwheat Beet Pilaf
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Learn more →Ingredients
4 servings
For the roasted beets
- 3 medium beets (about 1 lb total), peeled and cut into ¾-inch cubes
- 2 tbsp extra virgin olive oil, divided
- ¼ tsp salt
For the pilaf
- 1 cup raw buckwheat groats
- 1 tbsp extra virgin olive oil
- 2 cups low-sodium vegetable broth
- ¼ tsp salt
For the tahini dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- 2–3 tbsp water, to thin
- ¼ tsp salt
For finishing
- 2 tbsp za'atar
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp dry-roasted pumpkin seeds
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the beet cubes with 2 tbsp olive oil and 1/4 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and a fork slides in with no resistance.
- 2
While the beets roast, heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the buckwheat groats and stir constantly for 2–3 minutes, until they smell nutty and turn a shade deeper golden.
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