Beet Salad

Beet Salad

source: rec.food.veg


BEET SALAD I

1 pound beets
1 tablespoon granulated sugar
Juice of 1 lemon
1 tablespoon olive oil
Large pinch of cinnamon
1 tablespoon chopped parsley
Salt to taste

Wash the beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2 inches. Boil, covered, until tender.
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 beets. Let marinate 1 hour
before serving. Makes about 2 cups.

BEET SALAD II

Prepare as described above, but add 1 teaspoon orange flower water, 1/8
teaspoon cumin, a pinch of paprika, and a little water to the sauce.

--pp76-77 in Paula Wolfert's _Couscous and Other Good Food from Morocco_,
(New York, Evanston, San Francisco, London: Harper & Row, 1973)
ISBN 0-06-014721-0

Beet Salad II is much better than Beet Salad I, even if you can't get the
orange blossom water (which may be available in Middle Eastern stores).