Non-Dairy Ice Cream Topped With Roasted Beets and Mint — Jewish Food Society

Ingredients

• 2 tablespoons olive oil
• 3 beets, peeled and sliced into ¼ inch thick slices crosswise
• ¼ teaspoon ground mace
• ¼ teaspoon ground Ceylon cinnamon or regular cinnamon
• 2 tablespoons brown sugar, divided
• ¼ teaspoon kosher salt
• 1 lemon, zested and juiced
• Juice of 1 lemon (if needed)
• Leaves from ½ bunch fresh mint
• 2 pints non-dairy vanilla ice cream