Moroccan Beet Salad with Cinnamon

Moroccan Beet Salad with Cinnamon

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4 large beets, greens removed but skin left on
1/2 tsp cinnamon
1 1/2 tsp sugar
2 tbsp lemon juice
2 tbsp evoo
kosher salt
2 tbsp parsley, chopped


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.