Beet Salad I and II
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Ingredients
| 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 |
* |
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.
