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
<liveoak@POLARIS.NET> on Jul 5, 1997
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
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