Moroccan Beet Salad With Cinnamon Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Trim and peel the beets, then cut them into bite-sized cubes.
• STEP 3.In a bowl, toss the beet cubes with olive oil, cinnamon, salt, and pepper.
• STEP 4.Spread the beet cubes in a single layer on the prepared baking sheet.
• STEP 5.Roast the beets for 25-30 minutes, or until tender and slightly caramelized.
• STEP 6.In a separate bowl, whisk together olive oil, lemon juice, cinnamon, salt, and pepper.
• STEP 7.Toss the roasted beets with the dressing until well coated.
• STEP 8.Serve the Moroccan beet salad chilled or at room temperature.

Cooking Tips

• You can use different varieties of beets for this salad, such as red, golden, or Chioggia beets.
• To save time, you can use pre-cooked beets from the grocery store.
• Leftover Moroccan beet salad can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover Moroccan beet salad in an airtight container in the refrigerator.
• Allow the salad to come to room temperature before serving.
• Serve the Moroccan beet salad chilled or at room temperature.