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Beet Salad

Cuisine: Moroccan
Type: Vegetables
Courses: Salads, Starters and appetizers
Serves: 2 people

Recipe Ingredients

1 lb 454g / 16ozBeets
1 tablespoon 15mlSugar
1   Lemon - juiced
1 tablespoon 15mlOlive oil
1 tablespoon 15mlPinch of cinnamon (large)
1 tablespoon 15mlParsley - chopped
  Salt to taste

Recipe Instructions

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.

Miriam Podcameni Posvolsky


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