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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 14 |
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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. 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.
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