You will need
Wash the beetroot, don’t trim the root end. Cut the leafy ends with 5cm still attached.
Cover with water and boil, for ± 35 minutes until just tender (keep the lid on the pot while cooking). When tender, cool to touch temperature and peel.
Adjust the oven rack to the middle position. Preheat the oven to 200°C.
Cut each beetroot into 8 wedges. Toss with cinnamon, canola oil, lemon rind, lemon juice, brown sugar and Seasoning. Mix well. Dish into an ovenproof dish and roast for 35 minutes.