In a food processor, combine the cilantro, parsley, garlic, paprika, cumin, coriander, and cayenne pepper. Pulse until coarsely chopped. Add the saffron (if using) and lemon juice; process until combined. With the food processor running, slowly add the olive oil in a steady stream; process until the sauce is uniform. Season to taste with kosher salt.
Place the beets in a large bowl. Drizzle the beets with Â½ cup of the chermoula* or enough to coat the beets. Set the air-fryer to 380Â°F for 25-30 minutes or until tender.
Serve roasted beets topped with chopped cilantro and parsley.
*Tip: Store leftover chermoula in an airtight container for up to 3 days. Serve with chicken, fish, or roasted vegetables.