Title: Beet Salad I and Ii
Categories: Diabetic Salad Herb Vegetable
Yield: 1 Batch

1	lb	Beets
1	tb	Sugar
1		Lemon, juice of
1	tb	Olive oil
1	lg	Pinch of cinnamon
1	tb	Parsley, chopped
		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.

previous

next