Beet salad i & ii
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beets |
| 1 | tablespoon | Sugar |
| 1 | each | Lemon, juiced |
| 1 | tablespoon | Olive oil |
| 1 | large | Pinch of cinnamon |
| 1 | tablespoon | Parsley, chopped |
| Salt to taste | ||
Directions
Wash beets well, being careful not to break their skins. Cut off the tops, leaving a stalk of about 1½". Boil in a 3 quart saucepan until tender, covered. Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces. Mix the remaining ingredients and pour over the beets. Let marinate for 1 hour before serving. Beet Salad II: Prepare as described above, but add 1 tsp. orange flower water, ⅛ tsp. cumin, a pinch of paprika, and a little water to the sauce.
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