Beet Salad I and Ii
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- salt to taste
- juice of 1 lemon
- 1 tb olive oil
- 1 pn cinnamon
- 1 tb sugar
- 1 tb chopped parsley
- 1 lb beets
- Carbohydrate 85.1390975 g
- Cholesterol 0 mg
- Fat 4.18369 g
- Fiber 13.1359747824073 g
- Protein 7.5610275 g
- Saturated Fat 0.59703725 g
- Serving Size 1 1 Serving (540g)
- Sodium 352.314 mg
- Sugar 72.0031227175927 g
- Trans Fat 0.331405250000001 g
- Calories 383 calories
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. Recipe by: from Cheshire website Posted to EAT-L Digest by shade <liveoak@POLARIS.NET> on Jul 5, 1997
