Recipe - Beet Salad I And Ii

1 pound Beets
1 tablespoon Sugar
1 Lemon, juice of
1 tablespoon Olive oil
1 pn Cinnamon
1 tablespoon 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 bitesized 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. 7677. ISBN 0060913967.
Posted by Cathy Harned.

Recipe by: from Cheshire website Posted to EATL Digest by shade
liveoak@POLARIS.NET on Jul 5, 1997