Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Beet Salad I and II

1 lb Beets

1 tb Sugar

1 ea Lemon, juiced

1 tb Olive oil

1 lg Pinch of cinnamon

1 tb Parsley, chopped

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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