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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
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