Title: Beet salad
 Categories: 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.