From our family kitchen
Beetroot Roasted in Coconut Oil and Cumin
Published
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 1-2 tsp. Lucy Bee Coconut Oil, melted
- 500g raw beetroot, peeled and quartered
- 1 tsp. cumin
- A pinch of salt and pepper ground, to season
Method
- Preheat the oven to 180C, 350F, gas mark 4.
- Toss the beetroot in the Lucy Bee Coconut Oil, sprinkle over with cumin and seasoning.
- Roast for 40 minutes or until the beetroot is cooked through.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story