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Recipe Name: Beet Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

1 Pound(s) Beets
1 Tablespoon(s) Sugar
1 Lemon, juice of
1 Tablespoon(s) Olive oil
1 Pinch of cinnamon
1 Tablespoon(s) Chopped parsley
Salt, to taste
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

Nutrition (calculated from recipe ingredients)
Calories: 378
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: 0mg
Sodium: 647.6mg
Potassium: 1556.6mg
Carbohydrates: 60.3g
Fiber: 13g
Sugar: 44.8g
Protein: 7.6g

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