Roasted beet salad with cinnamon from The Food of Morocco (page 74) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on January 12, 2026

    Wonderfully earthy with deep flavors and just enough brightness from the lemon juice.

  • br22 on July 26, 2014

    This is definitely more than the sum of the parts. The lemon juice creates a fantastic smoothness to the texture of the beets while in conjunction with the cinnamon flavors them in such a way as to seemingly eliminate any earthiness. Velvety and delicious.

  • mziech on December 28, 2011

    As the recipe says roasting the beets instead of boiling them gives more flavor (enhancing sweetness). Is recommended.

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