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  Beet salad i and ii
 
Yield: 1 batch
 
1 lb Beets 1 lg Pinch of cinnamon      1 tb Sugar 1 tb Parsley chopped
1 Lemon juice of Salt to taste      1 tb Olive oil
 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.

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