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