Moroccan Roasted Beets


A tangy, sweet, and spicy (if you want) way to prepare beets. You’ll taste wonderful and possibly new flavors in this side dish--Barb L.



2 pounds of red beets

1 Tbsp plus 2 tsp Flying Olive Harissa (spicy), Chipotle (a little spicy), or a Flying Olive Extra Virgin Olive Oil of Choice, divided

Kosher salt

Freshly ground black pepper

¼ cup Flying Olive Neapolitan, A-1 Premium, or if you like a sweeter, less tangy dish, 18 Year Aged Dark Balsamic Vinegar

1 tsp ras al hanout (check spice stores or add a pinch of ground chili powder and cinnamon)

2 tsp ground cumin

2 Tbsp fresh chives, chopped


Note: The beets will stain your hands. Use gloves unless you want to look like Dracula for a few days.

Preheat the oven to 400 degrees.

Trim the stems of the unpeeled beets, leaving 1 inch of the stem intact. Rub the beets with 1 Tbsp Flying Olive EVOO of Choice. Sprinkle with salt and pepper and place in a baking dish with ¼ cup of water. Cover with aluminum foil and place them in the oven. Cook for 30 mins to 1 hour, depending on the size of the beets. Check doneness by piercing with the tip of a knife.

Just before the beets are done, prepare an ice bath. Plunge the beets into the ice bath and wait a couple of minutes until they are still warm but you can handle them. Putting on your gloves again, cut off both ends of the beets and slip the skins off. Cut the beets into ½ inch cubes and place in a bowl. Add the onions.

In a small bowl or a jar with a lid, whisk or shake together the vinegar, ras al hanout, cumin, and the remaining 2 tsp of EVOO.  Pour the dressing over the beets and onions and toss to coat evenly. Season with salt and pepper. Just before serving, sprinkle on the fresh chives.

Chuck and Barb L.