Moroccan Beet Salad With Cinnamon Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
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Carrie Vasios

Roasted beets are marinated in a cinnamon dressing.

Recipe Details

Moroccan Beet Salad With Cinnamon Recipe

Active 20 mins
Total 3 hrs
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 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
  • Salt
  • 2 tablespoons chopped parsley

Directions

  1. Preheat oven to 425°F. Line a baking sheet with foil.

  2. Place beets on prepared baking sheet and roast until fork tender, about 1 hour.

  3. Let beets cool. Peel beets and roughly chop.

  4. 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.

  5. 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.

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