| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | North African | Beets, Vegetables, Salads, Mediterrane, Morocco | 6 | Servings |
INGREDIENTS
| 2 | lb | Beets; trimmed |
| 1 | lg | Lemon; juiced |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Paprika |
| 1/4 | ts | Ground cinnamon |
| 1 | tb | Orange flower water |
| 2 | tb | Olive oil; or to taste |
| Salt and pepper | ||
| 2 | tb | Chopped fresh parsley |
| Romaine or leaf lettuce; to serve |
INSTRUCTIONS
Wash the beets and place on a plate in a steamer. Steam until tender about 20 to 30 minutes. Set aside the liquid that accumulates on the plate and refresh the beets with cold water. Peel and slice. Toss the beets with lemon juice, cumin, paprika, cinnamon, orange flower water, olive oil, and the steaming liquid that you reserved. Add salt and peper to taste, cover and chill. It will keep a day or two in the refrigerator. To serve, toss with parsley. Line a bowl or platter with the lettuce leaves, top with the beets. (PER PORTION: 88 cals; 5 g fat, 73 mg sodium; 2 g protein, 11 g carbs, 0 chol.) ORANGE FLOWER WATER is extracted from the blossoms of the bitter orange tree. It is used to perfume many Moroccan and Provencal dishes. It has a sweet aroma and slightly bitter taste. You can find it in imported food stores and in some pharmacies. Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: "This pretty Moroccan salad has the characteristic seasonsings: orange flower water, sweet spices with cinnamon and nutmeg or earthy ones like cumin." --MRS Recipe by: MEDITERRANEAN LIGHT by Martha Rose Shulman Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 22, 1998
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