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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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