Coconut and cumin roasted beets with lime, green onions and sesame seeds
Beets are abundant in the fall and winter months.
And in an effort to eat more seasonably, I’ve been picking up big beautiful bunches of beets at my local farmers market each week.
While I usually juice beets and sauté the stems and greens separately, this week I wanted to try something a little different.
Before I get into it, let me tell you a little bit about how great beets are for you. Because if you’re anything like me, then knowing how insanely good something is for you, is the ultimate motivating factor to include more of it in your diet and trying new dishes.
Beets, like so many real, whole foods are incredibly nutrient dense.
They’re packed with essential vitamins, minerals and plant compounds, some of which even have medicinal properties.
They’re also high in fiber, which helps promote a healthy digestive system and elimination.
Some experts also believe that beets have an anti-inflammatory effect on the body due to pigments they contain called betalains, which have a number of anti-inflammatory properties.
Once you get past the messiness that comes with preparing beets, the recipe below is actually quite simple. It contains only a handful of ingredients, each of which I’ve included with their respective health benefits in mind.
A bit of coconut oil keeps this dish warm and moist, allowing it to pass through digestive pathways more easily.
Cumin seeds aid in digestion as well. According to Ayurvedic traditions, cumin helps reduce gas and bloating, eliminates toxins from the body, has a very mild laxative effect and can help improve the absorption of minerals in the intestines.
Lime juice is known to improve digestion as well as reduce inflammation and fight infection in the body, which is a great asset in the cooler, winter months.
Finally, this dish is topped with sesame seeds, which are a great source of flavor as well as fiber and B vitamins!
For a simple dish, this recipe packs quite the nutritious punch - just how I like it.
Enjoy it as warm appetizer or snack on its own, or if you’re craving something a bit more substantial, make it a meal and place a larger portion on a bed of greens with a couple of your favorite chopped vegetables or seeds.
Check out the full recipe below! Hope you enjoy it as much as I do!
Coconut and Cumin roasted Beets
Prep Time: 10 minutes | Cook Time: 40 minutes | Yields: 2 servings
Ingredients:
4 medium sized beets, peeled and chopped into eighths
1.5 tsp. coconut oil, melted
1 tsp cumin seeds
pinch of salt
2 green onions, thinly sliced (dark green parts only)
1 lime, juiced
1 tsp white sesame seeds
Directions:
Preheat oven to 400°F. Place beets in a large bowl and toss with coconut oil, cumin seeds and salt until beets are evenly coated in oil and spices.
Line a baking sheet with parchment paper, and lay beets out with a bit of space between them. Roast for roughly 40 minutes, stirring and flipping beets at the halfway point.
Remove beets from the oven. Allow to cool for a few minutes.
Top with a lime juice, green onions and sesame seeds.
Serve immediately. With this recipe, fresh is best. While you may store leftovers in the fridge in an air tight container for up to 3 days, the taste and texture of the beets will be affected.
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