Seaside – Jan/Feb/March 2018
Olympia – Jan/Feb 2018

Roasted Cumin Beet Recipe

beetsThe cool of fall is upon us and the last of the garden’s summer bounty is being harvested, including those beautiful sweet beets. If you, like many, have been subjected to those awful commercial canned beets that have left you vowing, “I hate beets,” try roasting them. Roasting beets brings out their natural sugars. Combine that sweetness with the natural earthiness of this root veggie and you’ve got a delicious—and healthful– side dish.

This recipe comes from Kimberly Snuder, nutritionist and blogger and author of the book The Beauty Detox Power. She writes, “Beets are loaded with betalaine, a nutrient responsible for protecting cells, enzymes, and proteins from environmental stress.”

Recipe courtesy Kimberly Snyder, C.N.,

Roasted Cumin Beetsroasted beets

These beets can be served warm or at room temperature over a bed of greens.

Serves: 2

• 6- 7 small beets, peeled and cut into eighths

• 1 Tbs. coconut oil

• 1 Tsp. ground cumin

• ¼ cup green onions, thinly sliced

• 2 Tbs. 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.


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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.