Beet Salad I & II
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beets
|
|
| 15 | ml |
sugar
|
|
| 1 | each |
lemon
juiced |
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
cinnamon
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt
to taste |
*
|
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.
