Roasted beets are marinated in a cinnamon dressing.
About the author: Carrie Vasios is the Community Manager of Serious Eats and writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection of cookbooks while eating jam from the jar.
Moroccan Beet Salad With Cinnamon
About This Recipe
|Active time:||20 minutes|
|Total time:||3 hours|
|This recipe appears in:||Serious Entertaining: Hello, Morocco|
- 4 large beets, greens removed but skin left on
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons sugar
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped parsley
Preheat oven to 425°F. Line a baking sheet with foil.
Place beets on prepared baking sheet and roast until fork tender, about 1 hour.
Let beets cool. Peel beets and roughly chop.
While beets are cooling, whisk together cinnamon, sugar, lemon juice, and olive oil in a large bowl. Add beets and stir to combine. Season with salt to taste.
Let beets rest in refrigerator for at least one hour. When ready to eat, take beets out of refrigerator and let come to room temperature. Sprinkle beets with parsley and serve.