Beet salad i and ii

 
                            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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