| 8 | 60 | 199 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 30 min | 2 |
| 3 beet(s) | Beets, raw (medium sized) |
| 1 whole lemon(s) | Lemon juice |
| 1 clove(s) | Garlic |
| 1/2 tsp | Cumin (Or to taste) |
| 1 pinch | Salt and pepper (Or to taste) |
| 2 tbsp | Extra virgin olive oil |
| 1/4 cup | Parsley, fresh |
| 1 tbsp | Pumpkin seeds (pepitas) |
1. Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
2. Place lemon juice, garlic, cumin, salt, and pepper in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley and pumpkin seeds.
To avoid food wastage - you can take the remaining bunch of parsley and store in an air-tight freezer bag or container. Make sure you cut the stems and pat dry prior to placing the parsley leaves in a bag or container. You can also put parsley in ice cubes, and fill just enough to cover the leaves - freeze - and take out as needed for other recipes. Another option is to create a pesto from the parsley - which you can also freeze.
For a different flavour - use mint instead of parsley - or even combine the two together! Mint freezes similarly to parsley.
| Fruit | 0.1 |
| Vegetables | 1.8 |
