1. 1 pound beets
2. 1 tablespoon granulated sugar
3. Juice of 1 lemon
4. 1 tablespoon olive oil
5. Large pinch of cinnamon
6. 1 tablespoon chopped parsley
7. 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.