CLASSIC ROASTED MOROCCAN
Roast the beets (see recipe note for raw beets). Preheat oven to 400 degrees F / 204 degrees C. Rinse the beets before adding to the center of a piece of aluminum foil large enough to wrap around them.
Drizzle with half of the olive oil, wrap aluminum foil around them and bake for 45 minutes or until fork tender (this will depend on their size).
Prep the dressing. Combine the remaining olive oil, vinegar, salt, pepper, and parsley in a salad bowl.
Assemble the salad. Peel and chop the beets before adding them to the bowl with the dressing. Toss well and serve.