Beet Salad I and II

* Exported from MasterCook Mac *

Beet Salad I and II

Recipe By : from Cheshire website
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetables
Side dish Breakfast & Brunch
Moroccan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Beets
1 tb Sugar
1 Lemon -- juice of
1 tb Olive oil
1 Pinch cinnamon
1 tb Chopped parsley
Salt -- to taste

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.

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.





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