Amount
Ingredient
Preparation



1
pound
beets





1
tablespoon
sugar





1
each
lemon

juiced



1
tablespoon
olive oil





1/2
teaspoon
cinnamon





1
tablespoon
parsley

chopped



1
x
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 inch.

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.