Prepare the Beets:
Preheat the oven to 400°F (200°C). Wash the beets and trim off the tops and roots.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork.
Remove the beets from the oven and let them cool. Once cooled, peel off the skins and dice the roasted beets into bite-sized pieces.
Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, lemon juice, ground cumin, ground cinnamon, salt, and pepper to make the dressing.
Assemble the Salad:
In a large mixing bowl, combine the diced roasted beets, chopped fresh parsley, chopped fresh cilantro, and chopped red onion.
Add Dressing:
Pour the dressing over the beet mixture in the bowl. Toss gently to coat the beets and herbs evenly with the dressing.
Chill (Optional):
Cover the bowl with plastic wrap and refrigerate the Moroccan Beet Salad for at least 30 minutes to allow the flavors to meld together. This step is optional but recommended for enhanced flavor.
Garnish and Serve:
Before serving, optionally garnish the Moroccan Beet Salad with crumbled feta cheese and toasted walnuts or almonds for added texture and flavor.
Enjoy:
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