4 large beets
4 large carrots
1 tablespoon coconut oil
½ cup sunflower seeds
1 garlic clove
2 tablespoons tahini
2 teaspoons cumin powder
1 lemon, juiced
¼ cup extra virgin olive oil
sea salt and black pepper to taste
Preheat the oven to 400 degrees Fahrenheit.
Wash, trim and chop the beets and carrots into quarters. Add them to a large mixing bowl. Massage with coconut oil, then layer onto a baking sheet. Roast for about 30 to 45 minutes until tender. Set aside to cool.
