| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish, Vegetables |
1 |
Batch |
INGREDIENTS
| 1 |
lb |
Beets |
| 1 |
tb |
Sugar |
| 1 |
|
Lemon; juice of |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Pinch of 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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