Ingredients
- 1 lb Beets
- 1 tb Sugar
- 1 Lemon; juice of
- 1 tb Olive oil
- 1 lg Pinch of cinnamon
- 1 tb Chopped parsley
- Salt; to taste
Preparation
Wash beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2". 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, 1/8 tsp. cumin, a pinch of paprika, and a little water
to the sauce.
Yield: Approx. 2 cups.
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