Roasted Beets with Cumin, Lime & Mint – metabolic balance Monday Recipe



Mint is starting to peek out from the ground in my garden.  In an effort to trim the mint beast and get it under control, I will be using mint in as many recipes as I can.  Here is an easy recipe for Beets, cumin, lime and mint.


1 serving medium beets without greens
Olive oil

1/2 teaspoon cumin seeds, toasted and ground
2 tablespoons fresh lime juice (this is your fruit portion)
3/4 tablespoon honey 
extra virgin olive oil
Kosher salt
1/4 cup mint leaves, sliced


Preheat oven to 425°F.

Clean beets and trim off any tops. Rub the beets with olive oil and wrap them in aluminum foil. If you decide to roast different colours, wrap the different colours in their own packets. Place the packets in the oven and roast until they can be easily pierced with a fork, about 1 to 1 1/2 hours. Set aside to cool.  Remove the skins from the cooled beets using your fingers or a towel. Slice beets into rounds. (You can purchase cooked whole beets.)

Sauce –

Whisk cumin, lime juice, honey, olive oil, and a pinch of salt in a bowl. drizzle the sauce over the beets and stir until fully covered.  If you are using different coloured beets do this in separate bowls to avoid staining the lighter beets.

Arrange the beets on a plate and garnish with the mint leaves and a dusting of salt.

NOTE:  Because of the use of honey, you may want to use this salad as part of a treat meal or, omit the honey from the sauce.

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