Serves 4
180 min
Moroccan Beet Salad with Cinnamon
Recipe GLPRcb65ca14aa022f
A vibrant and aromatic Moroccan-inspired beet salad featuring tender roasted beets tossed with warm spices, bright lemon juice, and fresh parsley. The warm cinnamon and subtle sweetness create a harmonious balance of flavors in this simple yet elegant side dish.
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Ingredients
4 Large beets, greens removed but skin left on
½ teaspoon Ground cinnamon
1½ teaspoons Sugar
2 tablespoons Fresh lemon juice
2 tablespoons Extra virgin olive oil
Salt, to taste
2 tablespoons Fresh parsley, chopped
Directions
Preheat your oven to 400°F (200°C). Rinse the beets under cold running water to remove any dirt, leaving the skin intact and the greens already removed.
Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 40–50 minutes, until a fork easily pierces the largest beet.
Remove the beets from the oven and let them cool until they can be handled safely, about 10–15 minutes.
Once cooled, gently rub the beets with a clean kitchen towel or paper towel to slip off the loosened skins. Cut the peeled beets into ½-inch cubes or wedges.
In a small bowl, whisk together the cinnamon, sugar, lemon juice, and olive oil until well combined.
Transfer the cut beets to a serving bowl and pour the dressing over them. Toss gently to coat evenly.
Season with salt to taste, sprinkle with fresh chopped parsley, and serve at room temperature or chilled.
