Beet Salad


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.

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