Beet Salad I & II
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | beets |
|
| 1 | tablespoon | sugar |
|
| 1 | each |
lemon
juiced |
|
| 1 | tablespoon | olive oil |
|
| ½ | teaspoon | cinnamon |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | x |
salt
to taste |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Directions
Wash beets well, being careful not to break their skins.
Cut off the tops, leaving a stalk of about 1½ inch.
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 teaspoon cumin, a pinch of paprika, and a little water to the sauce.
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