Beet Salad I and Ii
Beet Salad I and Ii, a appetizers recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Beet Salad I and Ii
Ingredients
- 1 lb Beets
- 1 tb Sugar
- 1 ea Lemon, juiced
- 1 tb Olive oil
- 1 lg Pinch of cinnamon
- 1 tb Parsley, chopped
Method
- 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.
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- Asparagus Salad
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- Beau Monde Dip