Moroccan Beet Salad With Cinnamon | Serious Eats : Recipes
- 4 large beets, greens removed but skin left on
- ½ teaspoon cinnamon
- 1 ½ teaspoons sugar
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped parsley
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 ...