Recipe - North African Beet Salad (Shulman)

2 pound Beets; trimmed
1 lg Lemon; juiced
One half teaspoon Ground cumin
One half teaspoon Paprika
One fourth teaspoon Ground cinnamon
1 tablespoon Orange flower water
2 tablespoon Olive oil; or to taste
Salt and pepper
2 tablespoon Chopped fresh parsley
Romaine or leaf lettuce; to
serve

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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 22,
1998