Beet salad i and ii

1 batch

Ingredients

Quantity Ingredient
1 pounds Beets
1 tablespoon Sugar
1 Lemon, juice of
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.

Yield: Approx. 2 cups.

From "Couscous and Other Good Food from Morocco" by Paula Wolfert. New York: Harper & Row, Publishers, Inc., 1987. Pp. 76-77. ISBN 0-06-091396-7. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-03-94

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