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Moroccan: Beet Salad




Source of Recipe


Couscous and Other Good Food from Morocco by Paula Wolfert


List of 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


Recipe



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.

VARIATION: 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.