If you are new to eating/cooking beets then this recipe for cinnamon beets is for you. It is easy to make, has only 3 ingredients, and the cinnamon helps to mask the naturally earthy flavor of the beets.
Rub the beets with olive oil until they are lightly coated. Place them in a baking dish only large enough for each of the beets to sit on the bottom and pour in the water so at least ¼" of water is in the bottom of the roasting dish. Cover the dish with aluminum foil or an oven-safe lid.
Bake for 45 Minutes or until the beets can be easily pierced with a toothpick. Cook time will vary based on size.
Remove the beets from the oven and let them cool for 15 Minutes, or until they are comfortable enough to hold in your hand.
Use your hands to rub away the peel of the beet. You may need to use a paring knife for some tough spots. If it does not easily peel away, it may need to bake longer.
Once the beets are peeled, cut them into 1 inch pieces.
In a sauté pan over medium heat, heat the tablespoon of olive oil.
Sauté the beets for 3 Minutes, or until they are hot throughout. This process shouldn't take very long because they should mostly still be hot inside from the oven.
Using a fine grater (a zester is perfect), or a mortar and pestle, grind or grate the cinnamon stick. Sprinkle the cinnamon on the beets until there is a light coating and serve.
Freshly ground cinnamon will be much stronger than the store-bought alternative. You do not have to use the entire ground cinnamon stick, add only as much as you would like.