| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Moroccan | Salads, Vegetables, Side dish, Breakfast &, Moroccan | 1 | Servings |
INGREDIENTS
| 1 | lb | Beets |
| 1 | tb | Sugar |
| 1 | Lemon, juice of | |
| 1 | tb | Olive oil |
| 1 | pn | Cinnamon |
| 1 | tb | Chopped parsley |
| Salt, to taste |
INSTRUCTIONS
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. Recipe by: from Cheshire website Posted to EAT-L Digest by shade <[email protected]> on Jul 5, 1997
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