Beet salad i & ii

2 Cups

Ingredients

Quantity	Measure	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.