Beet Salads

Cooking time includes marinating time in this recipe. A Moroccan dish which works well with many mains and well as a salad. A tasty variation is to add 1 teaspoon orange flower water, 1/8 teaspoon cumin, a pinch of paprika, and a little water to the sauce.

• Ready In: 1 hr 30 mins
• Yields: 2 cups

Ingredients

• 1  lb beet
• 1  tablespoon granulated sugar
• 1  lemon, juice of
• 1  tablespoon olive oil
• 1  pinch cinnamon
• 1  tablespoon  chopped parsley
•  salt

Directions

1. Wash the beets well, being careful not to break their skins.
2. Cut off the tops, leaving a stalk of about 1 1/2 inches.
3. Boil, covered, until tender.
4. Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.
5. Mix the remaining ingredients and pour over beets.
6. Let marinate 1 hour before serving.