Title: Beet Salad
Categories: Side dish, Vegetables
Yield: 1 Batch

1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb 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 bite-sized 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. 76-77. ISBN 0-06-091396-7.
Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini