Beet Salads

1 lb beets
1 tbs granulated sugar
Juice of 1 lemon
1 tbs olive oil
Large pinch of cinnamon
1 tbs 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).

additional informations

Recipe group Salad
region African
David Eitelbach - dseitel@ether.rahul.net
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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