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
  • Salt
  • 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 ...

View full recipe at SpringPad


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