Roasted Cumin Beets
These beetroot can be served warm in a bowl or at room temperature over salad greens.
6-7 small beetroot, peeled and cut into small pieces
1 Tbsp coconut oil
1 teasp ground cumin
1/4 cup spring onions, thinly sliced
2 Tbsp lemon juice
Sea Salt, to taste
1. Preheat oven to 180deg C
2. Spread beetroot on a baking sheet, and roast 30 to 40 mins, stirring beets occasionally.
3. While beets are still hot, transfer to a large bowl, and stir in spring onions and lemon juice.
4. Serve immediately.