Roasted Cumin Beets

These beetroot can be served warm in a bowl or at room temperature over salad greens.

Ingredients

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.