Beet Salad I and II
Categories: Harned 1994, Moroccan, Side dish, Vegetables
Yield: 1 batch
1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb Chopped parsley
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.
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