Ready for more health food with a twist? Let’s go!
Beets and I have a somewhat tumultuous relationship (dramatic much?). The first time I decided to juice beets – I went all out. Go hard or go home, right? Well, that is not the case with beet juice. I juiced 2 beets and drank it straight.
Fast forward to severe chills, flu-like symptoms, and a scratchy throat and you’ve got yourself a fast and furious detox. A completely unintentional detox that I will never engage in again. It’s safe to say that I avoided beets for about 3 months after that incident. It was pretty scary.
Luckily, I have since eased beets back into my diet and for a good reason – they are super healthy! Just to be safe, I only use 1/2 a beet in fresh juice these days (+ a lot of other veggies to dilute the beet’s detoxing effects).
Recently, I realized how easy it is to enjoy cooked beets as well! Wash and prep, add seasonings, wrap in tinfoil, and pop in the oven to bake. Sounds too good to be true, right? Well, it’s not!
And so cumin-spiced roasted beets were born. I use pretty much any excuse to break out the cumin (it’s one of my favorite spices) – however, if you’re not a cumin fan, then branch out and choose your favorite spice!
3 spices for the win: cinnamon, ginger, and cumin!
Step-by-Step:
- Preheat oven to 350 degrees.
- Prep beets—wash, then remove roots and stems (keep for juicing).
- Mix together the spices so they’re ready for step 5.
- {Get messy} Rub a teaspoon of coconut oil between your palms to warm it and then massage into the beet.
- Once the beet is covered in coconut oil, coat the beet with spices (this is where your personal tastes come in – for a milder flavor, use less.)
- Wrap in tinfoil and pop in the oven to bake.
- ENJOY!
These are fantastic as a side or sliced up and placed atop a big bowl of salad greens.
Are you a beet fan? If so, what’s your favorite way to enjoy them?
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