Print

Roasted Beets and Carrots with Ginger Lime Coconut Cream

Author Becky's Mindful Kitchen

Ingredients

Beets- I used one bunch of small beets, but the amount and size doesn't matter, just cut into bite size pieces

Carrots- keep ratio about equal between beets and carrots, cut into bite size pieces

  • 1 c coconut cream (I used the cream from one can of coconut milk)
  • 1 T freshly grated ginger
  • zest of 1 lime
  • 1-2 T honey
  • Harvest Persian lime olive oil
  • salt

Instructions

  1. Preheat oven to 375

    Roast carrots and beets until tender on a cooking sheet with persian lime olive oil and sea salt.  In a small bowl mix together the coconut cream, ginger and lime zest and honey and adjust flavors to your preference. Once beets and carrots are tender, remove and dish into individual bowls with a spoonful of coconut cream.  This makes for a dessert like dish for when you want something sweet but not too sugary.