Roasted Cinnamon Beets Recipe

Prepare and roast beets

Preheat oven to 400°F (200°C). Trim beet greens, scrub skins well, and pat dry. Wrap each beet individually in foil (or place in a covered roasting dish). Roast for 45–60 minutes, until a paring knife pierces easily. Remove from oven, unwrap carefully, and let cool until touchable. Slip off skins using your hands or a small knife and slice beets into 1/4-inch rounds or wedges.

Season beets

In a bowl, toss the warm sliced beets with 2 tbs olive oil, 1 tsp ground cinnamon, 1 tsp salt, and 1 tsp black pepper until evenly coated. Taste and adjust seasoning if needed. Set aside on a plate to cool slightly while you prepare the other components.

While beets roast, place the thinly sliced red onion in a heatproof bowl or jar. In a small saucepan or microwave-safe bowl, combine 3 tbs apple cider vinegar, 3 tbs water, 1 tsp sugar and 1 tsp salt. Warm just until sugar and salt dissolve (about 30 seconds in microwave or 2 minutes on stovetop). Pour the warm brine over the onions, press them down so they are submerged, and let sit at room temperature for at least 15 minutes (or refrigerate for up to 24 hours). Drain before plating.

In a small bowl, whisk together 1 cup Greek yogurt, 1 tbs lemon juice, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust acidity or sweetness. If you prefer a thinner dressing, whisk in 1–2 tbs water to reach desired consistency. Refrigerate until ready to serve.

On a serving platter or individual plates, arrange a bed of arugula (about 1 cup per serving). Spoon or spread dollops of the yogurt dressing over the arugula (about 2–3 tbs per serving). Arrange the warm cinnamon-coated beet slices over the greens.

Scatter the drained pickled onion over the beets and greens. Sprinkle 2 tbs granola per serving across the salad for crunch. If using, sprinkle minced fresh dill over the top for brightness.

Finish with a light drizzle of olive oil (optional), a small pinch of flaky salt, and freshly ground black pepper. Serve immediately so the beets are slightly warm against cool yogurt and crisp arugula.