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 ½ cup of the chermoula or enough to coat the beets. Set the air fryer to 380°F for 25-30 minutes or until tender.
Serve the roasted beets topped with chopped cilantro and parsley.
Tips And Tricks For Making This Chermoula Roasted Beets Recipe
If I were you, I'd make twice as much of the chermoula and then use the leftovers with grilled fish the next day for an excellent #ruthlessefficiency move!
Store leftover chermoula in an airtight container for up to 3 days. Serve with chicken, fish, or roasted vegetables.