Roasted Cumin Beets
- 6 or 7 small beets, peeled and cut into eighths
- 1 Tbsp coconut oil
- 1 tsp ground cumin
- 1⁄4 cup green onions, thinly sliced
- 2 Tbsp lemon juice
- Sea Salt, to taste
- Preheat oven to 400 °F. Toss beets with coconut oil and cumin in bowl; season with salt if desired.
- Spread beets on a baking sheet, and roast 30 to 40 minutes, rotating baking sheets halfway through and stirring beets occasionally.
- While beets are still hot, transfer to large bowl, and stir in green onions and lemon juice.
- Serve immediately!
Kimberly Snyder
Kimberly Snyder is a multiple time New York Times bestselling author, spiritual and meditation teacher, international speaker, nutritionist, and wellness expert. She has authored 6 books, including Radical Beauty, which she co-authored with Deepak Chopra.
She is also the founder of Solluna, a holistic lifestyle brand that offers supplements, meditations and courses.
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