Beet
Salads
From: David Eitelbach
Beet Salad I
- 1 pound beets
- 1 tablespoon granulated sugar
- Juice of 1 lemon
- 1 tablespoon olive oil
- Large pinch of cinnamon
- 1 tablespoon chopped parsley
- Salt to taste
Wash the beets well, being careful not to break their skins.
Cut off the tops, leaving a stalk of about 1 1/2 inches.
Boil, covered, until tender.
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 beets. Let marinate
1 hour before serving. Makes about 2 cups.
Beet Salad II
Prepare as described above, but add 1 teaspoon orange flower water,
1/8 teaspoon cumin, a pinch of paprika, and a little water to the
sauce.
--pp76-77 in Paula Wolfert's _Couscous and Other Good Food from
Morocco_,
(New York, Evanston, San Francisco, London: Harper & Row, 1973)
ISBN 0-06-014721-0
Beet Salad II is much better than Beet Salad I, even if you can't
get the orange blossom water (which may be available in Middle Eastern
stores).
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